I gave this a shot on a Meatless Monday and was pleasantly surprised.  So much so that I thought I'd add this beauty to my Lunch for the Week menu as well. 

The overall sauce that holds all those delicious fresh vegetables is simply amazing.  


1 package (14.1 ounces) refrigerated pie pastry
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup (4 ounces) frozen peas, thawed
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas, rinsed and drained

Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.

Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.
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Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Remember when you take care of your body, your body will take care of you. I can't stress the importance of making sure that not only your family meals are healthy but yours too. So often we make sure our loved ones get a healthy combination, but our own dietary needs are put last.

For example, if you have a gluten intolerance this recipe is for you.  Why should you pack leftovers that induce reactions for your work lunch because you have no time?

These recent lunches are simple to make and also clean for your body's needs.  Take a few minutes this weekend to whip up something for yourself to enjoy.


1 tbsp extra-virgin olive oil
2 cup (480g) ground turkey
2 cloves garlic, minced
½ cup (78g) onions, diced
1 2/3 cup (219g) sweet potato, diced
½ cup tomato sauce
Crushed red pepper to taste (optional)
Salt and pepper
2 big bell peppers cut in half
Feta cheese (optional) 
Fresh parsley, chopped

Preheat oven to 350 F.

In a skillet, heat olive oil over medium high heat. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or until the meat is not pink any more. Make sure to break apart the meat with a wood spoon as it cooks.

Add onions and cook until onions are gold brown.

Add the sweet potato, cover the skillet and cook until they are tender. It is about 8 mins. Don’t forget to stir occasionally. Add tomato sauce, ground chili pepper, salt and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

Arrange the peppers in a greasy baking dish. The cavity side is facing up. Fill each bell pepper halve with the ground turkey-sweet potato mix.

Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.

Remove from the oven and garnish with feta and parsley.

I know I'm going to get flak for this one.  From time to time I'm asked how are all these recipes related to food bank hand outs?  Well, most are.  I get chicken, pork, and some forms of beef from my local food bank facility. So, I incorporate these into recipes that are affordable. 

The extra ingredients come from produce and discount stores.  After all, we can't all live on "bag" alone.  

Then there are times I will throw a thrifty upscale recipe in. After all, we all gotta live a little, no?  You take the spice out of life and all you got is a bland plate.  

1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Creole Seasoning
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley

Combine first 12 ingredients in a 6-quart slow cooker and stir to combine.

Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.

Cover crock pot and cook on LOW 4 to 5 hours.

Set a larger strainer/sieve over a large bowl and pour about 75% of liquid, from crock pot, through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.

Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.

Add cooked rice to slow cooker and mix in. 

Place in small plastic containers and freeze for the week lunches.  You'll have more than a week's worth so my may want to share.

I have had several emails raving about the easy, thrifty recipes for Lunch for the Week.  It's amazing how a little preparation will save you time and money.

These recipes are flavorful and keep busy moms in mind. And what can be easier than making them on a baking sheet? Just carve our a few minutes this weekend and try one of the newest additions to Living on Food Banks Blog. 

Seasoning
2 tsp chili powder 
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper

Fajita filling
1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips 
1 of each red , green and yellow bell peppers, cored and sliced into strips 
1 medium yellow onion, sliced thin
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

For the seasoning:
In a small mixing bowl whisk together chili powder, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes  Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita.

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. 

Fill tortilla shells and wrap in wax paper to freeze or keep in refrigerator for the week.  

For lunch day bring: Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend as condiments. 

This soup freezes very well.  Just grab a few plastic containers, prep this easy, thrifty soup, and pop into your refrigerator for easy morning lunch packing.

¾ cup chicken broth
¼ teaspoon poultry seasoning
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon black pepper
¼ teaspoon salt
⅛ teaspoon dried parsley
Pinch of paprika
½ cup milk
¼ cup all-purpose flour


In a medium saucepan, bring the broth and the seasonings to a simmer.

In a small bowl, whisk together the flour and milk until incorporated and smooth.
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Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
Remove from the heat and salt and pepper to taste. Can be used immediately or stored in the fridge for a week.

We've been hit by Hurricane Irma this week so it's been a bit difficult to get back on task for the work week.  Here's a great recipe to try to spend less time in the kitchen and more time with those you love.

2 lbs. boneless, skinless chicken breasts
1 red onion, sliced (plus additional for serving, if desired)
4 large carrots, peeled and chopped into chunks
1 lemon, halved
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp dried thyme 
1 teaspoon minced garlic
Olive oil (about 1 tablespoon), salt, and pepper
For serving: pita bread (or rice or salad); Tzatziki sauce; feta cheese; sliced red onion; sliced olives; sliced tomatoes; lettuce; sliced cucumber

Place chicken in a large Ziploc bag. Drizzle with olive oil. Season liberally with salt and pepper. Add oregano, basil, thyme, and garlic to the bag. Seal the bag, toss to coat the chicken. You can let the chicken marinate in the refrigerator for a couple of hours (or overnight), or you can just use it right away.

Place onion, carrots, and lemon halves in the bottom of a slow cooker. Top with chicken and herbs from the bag.

Cover and cook on low for about 4-6 hours, or on high for about 2-3 hours. Season with additional salt and pepper, to taste. Chop chicken or shred with a fork before serving.
Pile the chicken on top of pita bread, rice, or salad. Garnish with Tzatziki sauce, feta cheese, olives, and fresh veggies.

Freeze remaining chicken in single serving plastic containers to take out through the week.

Here's a delicious lunch that can be prepared a head of time and taken out each morning for a delicious lunch.

• 1 (3.5 ounce) boil in bag brown rice
• 1 cup salsa
• 1/3 cup cilantro, chopped
• 1 avocado, chopped into 1/2 inch pieces
• 1 Tablespoon lime juice
• 6 soft taco flour tortillas

2 cups shredded Mexican Blend cheese
1 (15.5 ounce) can black beans, rinsed and drained


Cook the boil in bag brown rice according to package directions, about 10 minutes. Drain and place in a medium sized bowl. Add the salsa and cilantro and mix well, set aside.

•  

Put the chopped avocado in a bowl and add the fresh lime juice and toss well. Set aside.
Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.

Then place a heaping 1/3 cup of the rice mixture over the beans. Then divide the avocado over the six tortillas. Fold up opposite sides and then the bottom and roll up to enclose the filling.
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Heat a large non stick skillet over medium-high heat. Coat the top and bottom of the burritos with the nonstick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown. Then repeat with the 3 remaining burritos.

Who says you have to spend nightly time to get a nutritious lunch the following day?  Why not carve an hour out each weekend to prepare lunch for the week options.  These recipes freeze well and can be quickly added to your lunch box each morning.  

When through just scoop into your favorite lunch containers and freeze for the week!

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)


Brown meat and onion, drain.

Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.

Pack in your favorite lunch container. Freeze.

Serve with tortilla chips and your favorite toppings when packing. 

The beauty of this recipe is that it yields some seriously meaty, zesty, cheesy enchiladas from scratch in no time at all! This mix of lean chicken breast covered in fresh cilantro, gooey cheese, and thick and fragrant tomato sauce all rolled up in flour tortillas can be frozen individually for lunches.

2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 
salt and pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)
Preheat oven to 350 degrees F.  

In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
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Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.