Teacher Appreciation Week

This week is Teacher Appreciation Week, so I decided that the best way to show my appreciation for my daughters teachers is to cook for them.  I asked them if I could bring them lunch today and they said they never turn down food, so it was on.  I thought about what I wanted to make them for lunch, I wanted to make some sort of salad, lemon bars (I have a ton of lemons right now), some sort of fruit and some bread.  I also needed some sort of container to put the lunch in that I didn't have to get back.  I went to Beverly's the other day to pick up some fabric for a baby blanket that I am making, and I noticed while I was there that they had cute little paper boxes in a few different sizes and they were very inexpensive.  So I picked up 2 big ones and 4 smaller ones, some ribbon and some stickers that said Thank You (to seal the boxes).

For the salads I decide to make what I call a Cafe Salad, it is a play on a Nicoise salad.  My salad has in it mixed baby greens topped with a can of tuna (in water, drained), garbanzo beans, hard boiled egg, and some boiled new potatoes and served with a homemade Garlic Thousand Island dressing (the container for the salad dressing I got at the deli in my grocery for free, just ask they will often give you boxes and other containers).

I made lemon bars using a recipe that I have used before.  I got the recipe from Cooks Illustrated magazine.  They turned out very yummy and tart.

For the fruit I made my version of a melon ball salad.  I use a melon baller and scoop out the watermelon into a bowl.  I add to it some chopped fresh basil, and mint.  Salt and freshly cracked black pepper, juice from 1/2 a lime and crumbled feta cheese.  This salad is a great side dish at BBQs, it is very refreshing and different.

I added into the lunch a hunk of fresh bread that I bought at the store and a bottle of water with a crystal light packet.  I also lined the box with the salad and watermelon with some parchment paper, and the lemon bars had cupcake wrappers on them since I didn't really know how clean the bottom of the boxes were and I also didn't want there to be any leaks.  I wrapped the boxes in ribbon to make it look pretty and delivered it to the school right before lunch time.  The whole lunch for 2 cost me under $25 to make, and I still have half a watermelon and half of a pan of lemon bars.

After school, both of the teachers came out of the classroom to thank me and told me it was the best lunch they have eaten and they were so full.  They said all the other people in the staff room were jealous of their delicious looking lunch and then they asked me where I bought it.  When I told them I made everything, but the bread they asked for my Watermelon Salad recipe.  

It totally made my day!  I love cooking for others and it makes me happy to hear that they enjoyed what I made for them.  I think from now on I will be making all my kids teachers lunch one day during Teacher Appreciation Week.  

What do you like to do for your children teachers?

Chicken with Fresh Herb Chimichurri

I tried out a new recipe the other night.  I was one that was sent in my Pampered Chef newsletter last month, I think.  I have been salivating wanting to try this recipe out for a while now.  I was so glad I did, it was a huge hit at home, both kids liked it and the hubby did too!  I serve this with some steamed artichokes.

Chicken with Fresh Herb Chimichurri

Chimichurri

1 lime

3 cups loosely packed fresh cilantro

1 ½ cups loosely packed fresh basil leaves

2 green onions with tops, cut into thirds

3 Tablespoons water

1 garlic clove, peeled

½ teaspoon fresh grated ginger root

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

Using a citrus press, juice lime to measure 1 Tablespoon.  Place juice, cilantro, basil, green onions, garlic, and ginger root into a food processor, pulse until coarsely pureed.  Pour chimichurri into a bowl and stir in red pepper flakes and salt.  Set aside.

Chicken & Rice

 18 butter-flavored crackers (I used Ritz), crushed

4 boneless, skinless chicken breasts

2 Tablespoons light mayonnaise

¼ teaspoon each salt and coarsely ground black pepper

1 Tablespoon vegetable oil

1 ½ cups cooked  sushi rice

For chicken, place cracker crumbs on a plate or gratin dish; microwave on high 2-3 minutes until golden brown stirring every 30 seconds.  Flatten chicken to a ½ inch thickness using a meat tenderizer.  Brush chicken lightly with mayonnaise and season with salt and pepper.  Dredge in cracker crumbs pressing down to coat.

Heat oil in a 12-inch non-stick skillet over medium high heat 1-3 minutes or until oil is shimmering.  Cook chicken 3-4 minutes on each side or until centers are no longer pink.  Place rice and 3 Tablespoons of the chimichurri into a bowl and mix well.  Serve chicken with the rice and remaining chimichurri sauce.

Yield: 4 servings Nutrients per serving: Calories 360, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 41 g, Protein 21 g, Sodium 430 mg, Fiber 2 g

U.S. Diabetic Exchanges Per Serving: 2½ starch, 1 vegetable, 2 low-fat meat (2½ carb)

Cook’s Tips: Chimichurri is a thick herb sauce that is popular in Argentina.

Sushi rice is a short grain rice widely used in Asian cooking and can be found in the ethnic section of most grocery stores.

© 2011 The Pampered Chef used under license. www.pamperedchef.com

My Notes:  This recipe made more chimichurri sauce than what we needed.  I plan to use the rest in my stuffed peppers tomorrow night.  You can totally make the chimichurri sauce in advance just refrigerate it. I liked the sushi rice with it, hadn’t thought of that before.  Be sure to rinse sushi rice at least 3 times or until the water is clear.  I will be making this recipe again in the future. 

Let me know if you give this recipe a try and what you think.  Enjoy!

Asian Beef Noodle Skillet

I was attending a PTA meeting on Thursday night, because I care about my daughters school am a PTA mom, so I needed to make a simple, quick dinner that my husband could finish off and serve the kids if it wasn’t finished by the time I needed to leave.  Luckily I had the perfect recipe that is a big hit with everyone in the family, even my picky 2 ½ year old.

I made Asian Beef and Noodle Skillet, I found this recipe a couple of years ago in a Pampered Chef cookbook (one of the $1 ones that come out every season).  The original recipe has pork tenderloin in it; my family has found that we prefer to have it with skirt steak.  I also mix up the veggies with whatever I have on hand.  It is also a very inexpensive meal to make, it is under $2 a serving.

Asian Beef and Noodle Skillet

An adaptation of a recipe in The Pampered Chef’s Season Best S/S 09

2 medium carrots, peeled

1 stalk of broccoli

5-6 green onions

1 skirt steak

2 Tablespoons toasted sesame oil

2 Tablespoons Asian Seasoning Mix*

4 pkg oriental-flavored ramen noodles

1 Tablespoon vegetable oil

4 cups water

Cut broccoli into florets, julienne carrots, and slice the green onions, setting aside the tops for garnish.

Thinly slice skirt steak.  Combine steak with sesame oil, seasoning mix and 2 packets of ramen seasoning mix in a bowl; mix well to combine.

Add vegetable oil to a large skillet; heat over medium-high heat 1-3 minutes or until shimmering.  Add in half of the steak.  Cook and stir 2-3 minutes or until browned; remove from skillet and keep warm.  Repeat with remaining steak.

Add carrots and broccoli to skillet.  Cook 1-2 minutes until tender-crisp.  Add water and 1 ramen seasoning packet; stir to loosen browned bit on the bottom of the pan.  Add ramen noodles and white parts of the green onions to skillet.  Cove; bring to a boil and cook 4-5 minutes or until noodles are softened.  Add steak; stir to break up noodles.  Remove skillet from heat; let stand, covered 3-4 minutes or until steak is heated through.  Garnish with tops of the green onions.

*If desired, one 1-inch piece of peeled fresh gingerroot finely grated, 2 cloves of garlic, pressed and ¼ teaspoon cayenne pepper can be substituted for Asian Seasoning Mix.

My Notes: The original recipe calls for red bell peppers, I didn’t happen to have any on hand, but have made this recipe with red, yellow and orange bell pepper before and they taste great in it.  I have used different types of meat in this recipe, skirt steak is our family favorite but it is also good with chicken breasts or thighs and also with pork.  Let me know if you give it a try and enjoy!