A thermos container will allow you to reuse leftovers and send hot foods to school.
Start by preheating the thermos. To preheat, bring water to a boil (either on the stovetop on in the microwave), fill the thermos container with the hot water, and let it sit for about five minutes. Then, pour out the hot water and fill it with heated leftovers.
Remember that you are warming up the leftovers to be eaten 3 to 5 hours later. The contents will need to be heated to a boil, on the stove, or piping hot in the microwave prior to placing them inside the thermos.
In this section, I share some of my family’s favorite recipes. Most of which yield leftovers your kids will love packed for lunch.
Creamy, cheesy, and full of flavor, this is one of the few ways my kids have tolerated quinoa.
1 cup (173 g) quinoa, dry
2 cups (470 g) vegetable stock
2 tablespoons (28 g) butter
2 tablespoons (16 g) flour
1 cup (120 ml) half and half or whole milk
1 cup (120 g) shredded, sharp Cheddar cheese
1 cup (115 g) mozzarella cheese, shredded
1/2 cup (40 g) Parmesan cheese, shredded
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup (156 g) broccoli florets, thawed and finely chopped
1/2 cup (65 g) frozen corn
1 can (6 ounces, or 170 g) water-packed tuna, drained
Preheat the oven to 350°F (180°C).
Cook the quinoa in the vegetable stock by bringing it to a boil, reducing the heat, and simmering for 15 minutes, or until all liquid has been absorbed.
While the quinoa is cooking, melt the butter over medium heat in a large skillet. Add the flour, and whisk continuously for a couple of minutes until the mixture thickens. Slowly pour in the half and half, and whisk to combine while removing any lumps.
In a small bowl, combine the cheeses. Reserve half of the cheese, and add the rest to the pan slowly while stirring. Once the cheese is melted, add the salt, pepper, and cumin.
When the quinoa is done, add the quinoa to the cheese sauce. Stir in the broccoli, corn, and tuna.
Pour the quinoa into a casserole dish. Top with the reserved cheese, and bake for 12 minutes or until the cheese is melted and bubbly.
For a school lunch: Fill a preheated thermos with warmed casserole.
YIELD: 6 servings
Laura’s Tip
Add 1 to 2 tablespoons (15 to 30 ml) of milk when heating up leftovers. It helps revive the sauce.
My friend Jim is not only a father of two but also a fried rice connoisseur. He says there are no measurements to follow when making fried rice, just some simple rules, such as use leftover rice, don’t skip the egg, add lots of “stuff” and be sure to make fried rice in a particular order. This recipe is easy and enables you to add a lot of delicious add-ins—a great way to utilize leftover veggies!
1 tablespoon (15 ml) vegetable oil
1 large egg, beaten
2 strips bacon, chopped
1/2 cup (70 g) cooked chicken, diced
1 cup (130 g) Asian stir-fry vegetables or 1 cup (130 g) peas, carrots, and baby corn mix, thawed
1 to 2 teaspoons (5 to 10 ml) soy or fish sauce
2 cups (330 g) cooked rice
In a large skillet, heat the oil over medium-high heat. Add the egg. Let it sit until it begins to bubble and an omelet forms. Flip over, and cook until done. Then, transfer to a small bowl.
Add the bacon to the skillet. Cook for 5 to 7 minutes, stirring occasionally. When the bacon pieces are cooked, add the chicken. Then add the vegetables and soy sauce, and cook for a couple of minutes until everything is warmed through.
Finally, add the rice and egg. Thoroughly mix everything together. Once the rice and egg are evenly distributed and seared, turn off the heat and serve.
YIELD: 3 servings
Bombay RiceMy aunt made this rice for me, and I immediately loved the sweet and tangy flavors. So I asked her to write the recipe down for me to share. It’s both delicious hot in a thermos, or served room temperature in a lunchbox.
1 1/2 cups (360 ml) water
1/2 cup (120 ml) orange juice
1 cup (195 g) rice
1/4 cup (60 g) pineapple chunks
1/3 cup (27 g) unsweetened, shredded coconut
1/3 cup (40 g) nuts, chopped, or 1/3 cup (48 g) raisins (optional)
Bring the water and juice to a boil, then add the rice and raisins. Lower the heat, cover, and simmer until all the liquid is absorbed, about 20 minutes.
With a fork, fluff the rice and fold in the pineapple chunks and coconut. Mix in the nuts or raisins, if using.
YIELD: 4 servings
My friend, Michelle Castañeda, has a knack for making fun food the pickiest of, eaters will love. This Stoplight Rice is a favorite among thousands in the MOMables community, and it’s an easy recipe for sneaking in some veggies.
2 tablespoons (30 ml) vegetable oil
1 cup (185 g) long-grain white rice
1 clove garlic, minced
1 medium zucchini, grated
1/4 red bell pepper, diced
1 small carrot, grated
Pinch of salt
2 cups (470 ml) low-sodium chicken broth
1 cup (115 g) shredded, sharp Cheddar cheese
Heat the oil in a medium saucepan over medium-high heat. Add the rice and garlic, and toss until all of the rice is coated with oil.
Add the zucchini, bell pepper, carrot, salt, and broth to the pot. Give everything a quick stir, and bring to a boil. Reduce the heat to simmer, and cook for 17 to 20 minutes until most of liquid has been absorbed.
Remove the pot from the heat completely, and stir in the cheese. Using a rubber spatula, fold the rice and cheese until it has melted and is thoroughly combined.
For a school lunch: Pack warm Stoplight Rice inside a preheated thermos.
YIELD: 4 servings
A great way to save money is to buy avocados in bulk. But when you do, that means finding creative ways to use them before they spoil. This amazing pasta dish is the delicious result of finding new ways to enjoy ripe, nutritious avocados.
2 ripe avocados, pitted and finely chopped
1/2 cup (65 g) frozen corn, thawed
4 slices bacon, cooked and chopped
1 lemon, juiced
1/2 teaspoon kosher salt
1/3 cup (34 g) grated Parmesan cheese
1/4 teaspoon black pepper
2 tablespoons (30 ml) extra-virgin olive oil
8 ounces (105 g) elbow macaroni, uncooked
In a large bowl, mix the avocados, corn, bacon, lemon juice, salt, cheese, pepper, and oil. Cook the pasta according to the package directions, rinse and drain, and add it to the bowl.
Carefully fold the pasta, making sure all the ingredients are evenly distributed. Serve immediately.
For a school lunch: Fill a warmed thermos with the pasta.
YIELD: 4 servings
My son loves this dish and calls it “superhero pasta.” He claims it makes his tummy “big and full just like the Hulk’s.”
3 large, ripe avocados, pitted and flesh scooped from the skin
2 cloves garlic, minced, divided
3 tablespoons (45 ml) lemon juice
1 teaspoon lemon peel
Salt and pepper, to taste
1 tablespoon (15 ml) olive oil
1 1/2 cups (270 g) cherry tomatoes, halved
12 ounces (75 g) mini penne pasta, cooked
1/2 cup (50 g) grated Parmesan cheese + additional for topping
Place the avocados in a food processor along with the half of the garlic, the lemon juice, and peel. Season with the salt and pepper, and blend until smooth.
In a large saucepan, place the olive oil and the remaining garlic. Cook the garlic over medium heat, until it turns golden. Add the tomatoes, and cook for about 5 minutes.
Add cooked pasta to the large saucepan. Give it a good stir to combine. Add the avocado mixture and cheese, toss well, and cook for another 2 minutes until the avocado sauce is creamy and warm.
Top with additional Parmesan cheese when serving.
For a school lunch: Fill a warmed thermos with the pasta.
YIELD: 6 servings
Leftover tortellini is my one of daughter’s favorite lunches. The addition of some cheesy Alfredo sauce helps to hide her not-so-favorite vegetables.
1 cup (140 g) cooked tortellini
2 tablespoons (14 g) Homemade Alfredo Sauce (page 143)
2 tablespoons (16 g) frozen green peas
Mix all the ingredients in a bowl. Toss well to evenly coat with the sauce. Warm and pack in a thermos container.
YIELD: 1 serving
Laura’s Tip
Make this a family-size meal, and use the leftovers for lunch.
Margarita Pasta SaladThis salad is simple and delicious. Just like a Margarita pizza but with pasta!
3/4 cup (102 g) cooked pasta
1 tablespoon (2.5 g) minced basil
1/4 cup (45 g) cherry tomatoes, halved
2 teaspoons (30 ml) olive oil
Salt and pepper
In a large bowl, combine all the ingredients. Mix well until the oil evenly coats the pasta. Season with the salt and pepper to taste.
YIELD: 1 serving
Who knew that making your own Alfredo sauce was this easy! Ditch the jarred stuff and save money and increase nutrition with this homemade version. In fact, you probably already have all the ingredients on hand!
1/2 cup (112 g) butter
2 cups (475 ml) half and half or whole milk
2 teaspoons (6 g) garlic powder
2 tablespoons (15 g) cream cheese
1/2 cup (50 g) grated Parmesan cheese
Bring the butter, half and half, garlic, and cream cheese to a boil while stirring often. Turn down the heat, simmer, and stir for about 2 minutes.
Add the Parmesan, and stir until melted. Simmer the sauce (on your smallest burner) for 15 to 20 minutes until it thickens while stirring occasionally.
YIELD: About 23/4 cups (534 g)
This is my go-to recipe for all things tomato sauce. With extra veggies and the option to make it in the crockpot or on the stovetop, it’s perfect for pasta, pizzas, school lunches, and dipping!
1 tablespoon (15 ml) olive oil
1 red bell pepper, diced
2 medium carrots, chopped
2 medium zucchini, chopped
1 rib celery, diced
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon (16 g) tomato paste
2 cans (28 ounces, or 1.6 kg) tomato purée
1 tablespoon (13 g) sugar
Crockpot directions: Place all ingredients in a crockpot, and cook for 4 to 6 hours on low. Using an immersion blender, purée the sauce, so that no veggie chunks remain. Add water if needed for a lighter sauce consistency.
Stove-top directions: Heat the oil in a saucepan over medium heat. Add the bell pepper, carrots, zucchini, celery, onions, garlic, and salt. Sauté until the veggies are soft, about 5 minutes. Add the tomato paste, and cook for 1 minute more, stirring constantly.
Add the puréed tomatoes and sugar, reduce the heat to low, and simmer for 15 minutes. Remove from the heat, and purée with an immersion hand blender until smooth.
Return the sauce to the heat and simmer until thick, 10 to 20 minutes. For a thicker sauce, simmer for an additional 30 minutes.
YIELD: Approximately 5 cups (1.2 kg)
Kitchen Note
If you don’t have an immersion blender, cook the sauce thoroughly and allow it to cool. Mix in your blender (in small batches) so that no chunks remain.
Laura’s Tip
Double this batch and freeze the sauce in individual servings.
Ditch the canned stuff. My homemade version packs a lot more nutrition and is super easy to make.
14 ounces (400 g) pastina, ABC–shape pasta, shells, or macaroni
5 cups (1.2 kg) Veggie Tomato Sauce (page 144)
1 cup (100 g) grated Parmesan cheese, optional
Cook the pasta according to package directions. Mix the pasta and sauce, adding a little water if the sauce is too thick.
Serve in a small bowl and top with the cheese, if using.
For a school lunch: Warm up Homemade O’s and place in a warmed thermos container.
YIELD: 8 servings
Kitchen Note
Divide the prepared recipe into individual portions in freezer ziplock bags. Freeze, thaw, and warm when a quick meal or lunch is needed.
If you want to score major mom points, be sure to serve this hearty meal for dinner. Not only is this family-size pasta dish a real crowd pleaser, it also yields enough leftovers for a generous serving for lunch the next day.
12 ounces (340 g) penne pasta
2 cups (475 g) Homemade Alfredo Sauce (page 143)
1 chicken breast, cooked and diced
1 cup (150 g) diced cooked ham
6 bacon strips, cooked and chopped
1 tablespoon (12 g) creole seasoning
1/4 cup (25 g) grated Parmesan cheese
1/4 cup (30 g) shredded Monterey Jack cheese
Cook the pasta according to package directions. Drain, place back in the pot and set aside.
Add the Alfredo sauce, cooked pasta, chicken, ham, bacon, and seasoning to the pot. Stir to combine everything, making sure all ingredients are thoroughly mixed.
Pour the pasta into a 13 × 9-inch (33 × 23 cm) baking dish. Top with the cheeses.
Preheat the oven to broil. Place the baking dish on the oven’s middle rack. Broil for 3 to 5 minutes, or until the cheese bubbles and turns light brown.
For a school lunch: Place the warm pasta inside a preheated thermos.
YIELD: 8 servings
My family loves this pasta for dinner and anytime in their lunches. Personally, I love the fact that it’s so easy to make, I can prepare it with a toddler on my hip! Most of it, anyway.
8 ounces (84 g) penne pasta
1 cup (250 g) part-skim ricotta cheese
2 cups (490 g) marinara sauce
1 cup (150 g) grated mozzarella cheese, divided
1/2 cup (50 g) grated Parmesan cheese, divided
Cook the pasta according to package directions. Meanwhile, preheat the oven to 350°F (180°C).
In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Stir to mix well.
Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining mozzarella and Parmesan. Bake for 15 to 20 minutes, until the cheese has melted and the sauce is bubbly.
For a school lunch: Reheat the pasta and warm a thermos. Place the pasta in the thermos container and pack inside the lunchbox.
YIELD: 4 servings
This lunch comes together in about five minutes. It’s a great way to quickly put together last night’s pasta and leftover broccoli to use.
1/2 cup (55 g) macaroni pasta, uncooked
1/2 cup (35 g) broccoli, finely chopped
1 tablespoon (14 g) butter
1/2 tablespoon (4 g) all-purpose flour
1/3 cup (80 ml) milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon (8 g) Romano or Parmesan cheese, shredded
Cook the pasta according to the package directions, and drain.
Meanwhile, steam the broccoli until tender-crisp, about 5 minutes, and drain.
In a large saucepan, melt the butter over medium heat and whisk in the flour until smooth. Cook for 1 to 2 minutes on medium-low heat, stirring constantly. When it begins to turn a light golden color, gradually whisk in the milk. Bring the mixture to a boil, and cook while stirring for 2 minutes, or until the sauce thickens. Season with the salt and pepper.
Remove from the heat, and stir in the cheese and broccoli. Toss with the pasta to coat.
For a school lunch: Preheat the thermos and pack warmed Broccoroni, adding a few spoonfuls of warm milk if needed.
YIELD: 2 servings
I wanted a dairy-free version of mac ’n cheese my youngest could eat and my oldest two wouldn’t fuss about. This recipe passed the test! If you don’t need to eat dairy-free, feel free to use regular milk.
8 ounces (105 g) macaroni pasta
1 small sweet potato, cooked
1 1/2 teaspoons (6 g) yellow mustard
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon (14 g) coconut oil or butter
1/2 to 1 cup (118 to 236 ml) coconut milk or any unflavored dairy-free milk
Cook the pasta according to the package directions. Meanwhile, cook the sweet potato in the microwave, turning it once, if needed. Peel the potato, and mash it with a fork.
In your blender or food processor, purée the potato, mustard, cumin, and salt to a smooth, creamy consistency. Add a splash of coconut milk, if needed. The sauce will be thick, not runny.
Drain the pasta and put it back in the pot. On low heat, add the coconut oil or butter and mix well. Add the potato purée, and mix until evenly distributed over low heat. Slowly pour the coconut milk into the pot, a little at a time. How much you add depends how much sauce your family likes.
For a school lunch: Heat the pasta and place in a preheated thermos. Add 1 to 2 tablespoons (15 to 30 ml) of milk (or nondairy alternative) when reheating.
YIELD: 4 servings
My friend, Keeley McGuire, is my go-to for all things gluten- and grain-free. When my kids devoured her zucchini pasta recipe, I knew it had to make its way into this book.
3 zucchini or summer squash
2 tablespoons (30 ml) olive oil
1/2 teaspoon salt
1/2 teaspoon lemon peel
1 to 2 tablespoons (2.5 to 5 g) freshly chopped basil
3/4 cup (184 g) Veggie Tomato Sauce (page 144)
3 tablespoons (15 g) grated Parmesan cheese
Scrub the zucchini. Remove the ends and julienne by hand or by using a mandoline. Discard the core and the seeds because they do not sauté well in this recipe.
Add the oil to a 10-inch (2.5 cm) skillet over medium-high heat. Once heated, add the zucchini, salt, and lemon peel. Toss over high heat for 2 to 3 minutes, reduce the heat to medium, and cook for 5 to 7 minutes, stirring frequently, until the zucchini is soft.
Add the basil and tomato sauce to the zucchini, toss to coat evenly with the sauce, and remove from the heat. Top with the cheese.
For a school lunch: Make zucchini the night before. In the morning, warm it and pack in a preheated thermos.
YIELD: 3 servings
Red Beans and RiceIn New Orleans, you’ll find these to be a staple every Monday for lunch, even in school cafeterias. My quick and easy version is delicious and perfect for any thermos lunch.
1 tablespoon (15 ml) olive oil
1 medium onion, diced
2 ribs celery, diced
1 green or red bell pepper, diced
2 cloves garlic, minced
1/2 pound (220 g) smoked sausage, sliced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
8 ounces (227 g) tomato sauce
3/4 cup (175 ml) chicken stock
1 can (15 ounces, or 512 g) kidney beans, rinsed and drained
2 cups (330 g) cooked rice
In a large saucepan, heat the oil over medium heat. Sauté the onion, celery, and bell pepper until they are softened. Add the garlic and the sausage, and sauté for an additional 2 to 3 minutes.
Add the bay leaf, thyme, cayenne pepper, tomato sauce, chicken stock, and beans. Bring to a boil, and simmer for 10 to 15 minutes.
Remove the bay leaf, and serve the bean mixture over the rice.
YIELD: 4 to 6 lunch servings
This recipe is the result of my husband’s ingenuity. While I was away on a business trip, he realized he needed to come up with a quick lunch, but all that was available was beans, broth, and salsa. So he set out to make an easy soup to fill the kids’ thermoses that has now become a family favorite.
1 teaspoon vegetable oil
2 cups (520 g) Homemade Salsa (page 180)
1 teaspoon ground cumin
2 cans (15 ounces, or 864 g) black beans, drained and rinsed
1 can (16 ounces, or 454 g) refried beans
2 cups (475 ml) chicken broth
1/2 cup (58 g) shredded Cheddar cheese
Heat the oil in a saucepan over medium heat. Add the salsa and cumin, and cook for 3 to 5 minutes or until thickened. Add the black beans, refried beans, and broth; and simmer for 10 minutes.
When the soup is done, fill the thermos, and top with the cheese.
YIELD: 4 servings
This is the perfect tomato soup to serve with a grilled cheese or homemade cheese crackers.
1 tablespoon (15 ml) olive oil
1 red bell pepper, diced
2 medium carrots, diced
1 zucchini, diced
1 rib celery, diced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon (15 g) tomato paste
3 cans (28 ounces, or 396 g each) crushed tomatoes or tomato purée, with juice
2 cups (470 ml) vegetable stock
Heat the oil in a saucepan over medium heat. Add the bell pepper, carrots, zucchini, celery, onion, and garlic. Sauté until the veggies are soft, about 7 minutes.
Add the tomato paste, and cook for 1 minute more, stirring constantly. Add the tomatoes and vegetable stock, reduce the heat to low, and simmer for 15 minutes.
Remove from the heat, purée in a blender until smooth. Return the soup to the stove, and simmer until thick, 10 to 20 minutes. The longer you simmer this soup, the thicker and more flavorful it will become. You can simmer up to 2 hours. If the soup is too thick for your family, add additional vegetable stock.
YIELD: 6 to 8 servings
All of the festive flavors of fall—in one delicious lunch!
1 medium onion, diced
2 cloves garlic, minced
3/4 cup (100 g) diced carrots (about 4 carrots)
1 cup (226 g) pumpkin purée
1 can (15 ounces, or 425 g) white beans, drained and rinsed
6 cups (1.4 L) vegetable or chicken stock
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon (15 ml) olive oil
Turn on a crockpot to a medium/low setting. Add all ingredients into your crockpot. Stir to combine. Cook for 4 hours.
You can leave the soup chunky or insert an immersion blender and purée it to a smooth texture.
For a school lunch: Warm the soup in the morning and place in a preheated thermos.
YIELD: 6 servings
Laura’s Tip
This recipe freezes very well. Along with some warm whole wheat rolls, this is a fantastic dinner recipe!
In middle school, my cafeteria served a cup of ramen noodles for one dollar. Feeling nostalgic, I worked with my friend Alison to develop this wholesome version.
2 tablespoons (30 ml) extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon ginger, grated (optional)
2 medium carrots, sliced
1 medium leek or 2 or 3 scallions (white part only), cleaned and sliced
4 cups (940 ml) vegetable broth
1 cup (235 ml) water
2 to 3 tablespoons (30 to 45 ml) soy sauce
1 cup (130 g) frozen peas
Kosher salt and pepper to taste
1 pound (435 g) whole wheat angel hair pasta
In a large pot, over medium-high heat, warm the olive oil. Sauté the garlic and ginger, if using, until fragrant. Add the carrots and leek. Continue to sauté until the leeks are translucent.
Add the broth, water, and soy sauce. Bring to a boil, and reduce to a simmer for 5 minutes. Add in the peas, and continue to simmer until the peas are no longer frozen. Season with the salt and pepper.
Meanwhile, in a separate pot, bring water to a boil and add the pasta. Cook until al dente, and drain. The pasta remains separate from the soup to keep it from getting soggy during cooking and storage.
To serve, place a small serving of pasta in a soup bowl, and ladle soup over the pasta. Serve immediately.
For a school lunch: Pack in a preheated thermos.
YIELD: 6 servings
My friend Corey has this ability to make just about anything in a crockpot. When she shared this recipe with my family, and everyone devoured it, I knew I had to share it with you!
1 onion, chopped
1 can (15 ounces, or 435 g) chili or pinto beans, rinsed and drained
1 can (15 ounces, or 435 g) black beans, rinsed and drained
1 1/2 cups (195 g) frozen corn
1 can (8 ounces, or 245 g) tomato sauce
2 cans (28 ounces, or 820 g) petite diced tomatoes
1 1/2 cups (355 ml) chicken stock
4 tablespoons (48 g) Arriba! Seasoning (page 106)
1 pound (452 g) boneless, skinless chicken breasts
1 cup (110 g) shredded Cheddar cheese
1 cup (230 g) sour cream
In a crockpot, combine the onion, beans, corn, tomato sauce, tomatoes, and stock. Mix well to combine all ingredients. Add seasoning and stir.
Place the uncooked chicken breasts into the liquid, pressing down until covered by the mixture. Cook on low for 7 hours. Remove the chicken from the crockpot onto a cutting board. Using two forks, shred the chicken and add it back into the pot.
To serve, top bowls with cheese and sour cream.
For a school lunch: Pack in a preheated thermos.
YIELD: 6 servings
Mexican SoupWith mild, robust flavors, this soup is perfect to fill the thermos on a cold day.
2 tablespoons (30 ml) extra-virgin olive oil
1 cup (130 g) carrots, coarsely diced
1/2 cup (75 g) green bell pepper, diced
1/2 cup (80 g) onion, diced
2 small zucchini, chopped
2 cloves garlic, minced
2 teaspoons (14 g) ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 can (14 ounces, or 396 g) petite diced tomatoes, drained
4 cups (940 ml) vegetable broth
1 can (14 ounces, or 400 g) black beans, drained and rinsed
1 cup (235 ml) water
1/2 cup (95 g) uncooked brown rice
Cilantro for garnish
Heat the oil over medium heat in a large soup pot. Add in the carrots, pepper, onion, zucchini, and garlic. Sauté until just tender, and add in the cumin, oregano, and chili powder. Stir and cook for 1 minute until the spices are fragrant.
Pour in the tomatoes, broth, beans, and water. Cover and simmer for 20 minutes.
Stir in the rice and simmer for an additional 35 minutes. Garnish with cilantro to serve.
YIELD: 6 servings
After you try this soup, you’ll never want to eat canned chicken noodle soup again.
2 tablespoons (30 ml) vegetable oil
1/2 cup (50 g) celery, chopped
1/2 cup (65 g) carrots, chopped
1/4 cup (40 g) onion, chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
2 bay leaves
1/4 teaspoon black pepper
8 cups (2 L) vegetable stock
10 ounces (283 g) cheese tortellini, uncooked
Freshly grated Parmesan cheese (optional)
In a large pot, heat the oil over medium heat. Add the celery, carrots, onion, garlic, and spices. Cook stirring frequently, for about 7 minutes until the vegetables are tender.
Add the stock, and bring to a boil. Reduce the heat to low, and stir in the tortellini. Cover and simmer for 20 minutes.
Remove the bay leaves. Serve with sprinkled Parmesan, if using.
For a school lunch: Fill a preheated thermos with warmed soup. Serve with Parmesan Crostinis (page 169).
YIELD: 8 servings
This is another “winner” recipe from my friend Corey. After my daughter found this soup in her school thermos one day, she begged for the same lunch every day for nearly a week! Warm, hearty, and satisfying—it’s the perfect lunch for a chilly day.
1 can (28 ounces, or 800 g) diced tomatoes, drained
1 can (6 ounces, or 90 g) tomato paste
3 cups (705 ml) beef broth
1 pound (455 g) ground beef
4 or 5 cloves garlic, minced
1 tablespoon (1 g) parsley
1 tablespoon (2 g) dried basil
1/2 cup (80 g) chopped onion
1 cup (235 ml) vegetable juice (or water)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (235 ml) water
2 cups (186 g) uncooked shell pasta
1 1/2 cups (173 g) shredded Cheddar cheese
In a crockpot, mix the can of tomatoes and tomato paste. Add broth, ground beef, garlic, parsley, basil, onion, vegetable juice, salt, and pepper.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
In the final 30 minutes, add the water and pasta. Stir to combine. Put the lid back on and continue cooking for 30 minutes.
Serve, topped with the cheese.
For a school lunch: Preheat a thermos container and fill with warm soup.
YIELD: 6 servings
Kitchen Notes
Make this soup overnight and put the pasta in the crockpot when you wake in the morning. That way, the entire family will have a hearty, warm lunch.
If you like your soup to have more liquid, add some extra broth or water when you add the noodles.
My grandmother made lentil soup like no one else, and this recipe is my best attempt at replicating hers.
2 tablespoons (30 ml) olive oil
1 medium onion, finely chopped
1/2 cup (65 g) finely chopped carrots
1/2 cup (60 g) finely chopped celery
1 teaspoon kosher salt
1 pound (384 g) lentils, rinsed
1 can (15 ounces, or 425 g) petite diced tomatoes, drained
8 cups (2 L) vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 bay leaves
Place the olive oil into a 6-quart (5.7 L) Dutch oven, and set over medium heat. Once hot, add the onion, carrots, celery, and salt, and cook until the onions are translucent and the vegetables are tender, approximately 6 to 7 minutes.
Add the remaining ingredients, and stir to combine. Turn the heat to high, and bring to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 40 minutes. Remove the bay leaves.
Optional: For a creamier consistency, remove 11/2 cups (355 ml) of lentil soup and purée in a blender. Pour it back in the pot and mix to combine.
For a school lunch: Pack in a preheated thermos.
YIELD: 8 servings
When my seventeen-month-old devoured these at my in-law’s house, I knew we were onto something! Since then, they’ve become a staple inside his thermos lunches. I typically serve these over Bombay Rice (page 138) or grilled chicken.
1 1/2 pounds (680 g) carrots, peeled and julienned
1 teaspoon apple cider vinegar
3 tablespoons (45 ml) water
1 teaspoon fresh ginger, grated
2 tablespoons (40 g) honey
1 teaspoon ground cinnamon
1 tablespoon (15 ml) olive oil
Salt and pepper
Preheat the oven to 350°F (180°C). Place the carrots in a greased ovenproof casserole dish.
Whisk the vinegar, water, ginger, honey, and cinnamon, and stir the mixture into the carrots.
Drizzle with the oil, and add salt and pepper to taste. Cover the casserole, and bake for 40 minutes.
YIELD: 6 servings
Southwest QuinoaWe weren’t big fans of quinoa until we tried it this way. Make this hearty dish part of your lunchbox rotation.
For the Quinoa:
2 cups (475 ml) water
1 cup (173 g) quinoa, rinsed and drained
3/4 cup (195 g) jarred salsa
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/4 cup (4 g) finely chopped cilantro, plus additional for garnish
3 scallions, sliced thinly crossways
1 can (15 ounces, or 425 g) black beans, rinsed and drained
1 cup (130 g) frozen corn
2 medium tomatoes, chopped
For the Dressing:
1/2 cup (115 g) plain yogurt
1 tablespoon (15 ml) lime juice
1 teaspoon (6 g) salt
1/2 teaspoon (1 g) freshly ground pepper
1 teaspoon (3 g) garlic powder
Toppings:
1 avocado, diced
1 cup (115 g) shredded Cheddar cheese
To make the quinoa: Bring the water to a boil, then stir in the quinoa, lower the heat, and reduce to a simmer. Cook for 10 minutes, and turn off the heat. Cover and let sit for 6 minutes—you’ll know the quinoa is ready when you see the little white “tail” of the germ around the outside edge of each seed.
Once the quinoa is done, add the salsa, chili powder, and cumin, folding to combine well. Mix in cilantro, scallions, beans, corn, and tomatoes. Fold a few times until thoroughly combined.
To make the dressing: In a small bowl, whisk the yogurt, lime juice, salt, pepper, and garlic. Add the dressing, folding gently to combine.
Top with the avocado and cheese, and garnish with additional cilantro.
For a school lunch: Pack the leftovers in a container. This salad is great eaten cold or at room temperature as well.
YIELD: 4 servings
I don’t always have time to make a baked potato in the morning, or remember to make extras at dinnertime! I learned to let the crockpot cook the potatoes overnight, and in the morning, all I have to do is assemble the toppings in the lunchbox!
2 tablespoons (32 g) Homemade Salsa (page 180)
1 tablespoon (15 g) sour cream
1 baking potato, cooked
1/3 cup (58 g) black beans, warm
2 tablespoons (15 g) shredded Cheddar cheese
Pack the salsa and sour cream in small leak-proof containers.
Slice the baked potato in half, top with the black beans and cheese. Store loaded baked potato in a stainless steel lunch container, and wrap the container with a towel to retain the heat.
At lunch, unwrap the potato, fluff with a fork, and top with the salsa and sour cream.
YIELD: 1 serving
Laura’s Tip
Cook baked potatoes one night for dinner and make extras. Alternatively, you can bake the potatoes overnight in your crockpot by wrapping each medium potato in foil, and cooking on low for 7 to 8 hours.
My grocery store deli prepares delicious fresh dumplings. So I thought, why not serve these for lunch? My kids think they are yummy, and I appreciate the time savings.
For the Dumplings:
1 teaspoon oil or nonstick cooking spray
4 to 6 dumplings (also called potstickers)
For the Sauce:
3 tablespoons (45 ml) rice vinegar
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (20 g) honey
To make the dumplings: In a medium pan, heat the oil over medium heat, and warm the dumplings for 3 to 5 minutes, turning them several times until all sides are golden brown.
Remove from the pan, allow them to cool, and pack them inside a thermos or stainless steel container for better heat retention.
To make the sauce: Mix the sauce ingredients, and pack 1 tablespoon dipping sauce in a small, lidded container. Store extra sauce for future lunches for up to 1 month in the refrigerator.
YIELD: 1 serving
Kitchen Note
If you’re using frozen dumplings, follow the package directions to warm.
My friend, Keeley McGuire, took the classic tuna salad out for a spin when she created these bite-size yummies. They’re a great source of omega-3s and protein, and so delicious, they make lunchtime fun!
1 can (6 ounces, or 170 g) tuna, drained
2 tablespoons (14 g) bread crumbs
1 1/2 tablespoons (23 g) Italian dressing
Preheat the oven to 350°F (180°C).
In a medium bowl, use a fork to combine all the ingredients. Mix thoroughly until the tuna is moistened and smooth enough to roll. With your hands, roll the tuna in about sixteen 1-inch (2.5 cm) balls, then place them on a greased baking sheet.
Bake for 15 to 20 minutes, flipping once halfway through the baking process.
For a school lunch: Serve warm in a thermos or at room temperature in a lunch container. It can also be served skewered.
YIELD: 2 servings, or about 16 to 18 balls
Laura’s Tip
Make these the night before. Double, triple, or more the recipe, and freeze the tuna balls after you cook them. For future lunches: thaw, warm, and serve!
This is one of my favorite ways to repurpose leftover chicken and rice from dinner, and my kids love the “take-out” feel and taste of it. Another plus is that this homemade version is far more economical and nutritious than prepackaged frozen chicken bowls, yet offers the same convenience.
1/2 cup (113 g) shredded cooked chicken
1/2 cup (195 g) Asian stir-fry vegetable mix, thawed
3 tablespoons (45 g) teriyaki sauce
1 1/4 cups (210 g) cooked rice
Mix the chicken, vegetables, and teriyaki sauce in a bowl, making sure to toss well to evenly coat.
Over medium heat, warm the stir-fry mixture until thoroughly heated.
Make a bed of warmed cooked rice at bottom of your thermos, or lunch container, and top with the warmed stir-fry mixture.
YIELD: 2 servings
