ramen noodle soup

Another lunch brought to my desk by ATK.

apple pear coffee cake

Kory and the kids both love this Taste of Home coffee cake, which is extra moist thanks to the fruit (I used two apples and one pear). The pan should last them all week for breakfast!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1-1/4 cups chopped peeled apples
• 1/2 cup chopped peeled pear
• TOPPING:
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1/2 cup chopped pecans

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13x9-in. baking dish.
• In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ground beef stroganoff

Another savory, comforting lunch from ATK.

mongolian beef

A yummy takeout alternative for lunch from Cooks Country (sub GF soy sauce).

tagliatelle with bolognese

Another great, hearty, comfort food lunch from ATK.

chicken soup

A flavorful chicken soup recipe for work lunches from Ambitious Kitchen.

The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!

INGREDIENTS

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

INSTRUCTIONS

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

NY cheesecake

Kory was craving cheesecake and claimed he would make it himself, but the kids and I surprised him with this recipe from Ina Garten instead.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Directions

1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
8. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

antipasto squares

From plainchicken.com, a comfort food lunch. The kids think they'd eat it with other cheese and no peppers. Maybe I'll try...

ANTIPASTO SQUARES

PREP TIME: 5 MINSCOOK TIME: 50 MINSTOTAL TIME: 55 MINS

INGREDIENTS:

• 2 (8-oz) cans refrigerated crescent rolls or crescent sheet
• 1/4 pound thinly sliced deli ham
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced pepperoni
• 1/4 pound provolone slices
• 1/4 pound swiss cheese slices
• 1 (12-oz) jar roasted red peppers, drained and cut into strips
• 3 eggs
• 3 Tbsp grated parmesan cheese
• 1 Tbsp basil pesto

INSTRUCTIONS:

1. Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
2. Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.
3. Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
4. Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
5. Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
6. Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.

mushroom wild rice soup

A great hearty soup from ATK for cold winter lunches at work! I use veggie broth to keep it vegetarian.

dutch baby

This Taste of Home recipe might be the kids' very favorite breakfast for dinner recipe,

INGREDIENTS

• 1 tablespoon butter
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup 2% milk

  DIRECTIONS

  Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown.

strawberry vanilla bean jam

A great freezer jam recipe! The vanilla bean adds a wonderful richness that I love!

INGREDIENTS:

• 2 pounds (900 grams) strawberries, hulled and sliced
• ¼ cup (60 ml) lemon juice 
• 2 cups (400 grams) granulated sugar
• 2-3 teaspoons balsamic vinegar, to taste
• 1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
2. After 60-90 minutes jam should be thick and drop from a spoon in thick drips.
3. Remove vanilla bean pod if you added one, and spoon into desired storage container(s).

TO STORE IN FRIDGE:

1. Store in an airtight container for up to 1 month.

TO STORE IN THE FREEZER:

1. Store in a sturdy airtight container for up to several months.

TO PROCESS IN A HOME CANNER:

1. If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
2. Let cool to room temperature before removing rings and storing.
3. Canned jam will store for up to one year at room temperature.

cherry cheese sweetbread

I love this recipe from makeit-loveit.com. The original recipe was frosted, but I find it almost too sweet even without frosting, so I skip it.

Cherry Cheese Sweet Bread

• 1/2 c warm water
• 2 Tb yeast, plus a dash of sugar
• 1/2 cup scalded milk (meaning hot, just before boiling)
• 1/2 cup sugar
• 1/2 cup salted butter (or margarine)
• 1 tsp salt
• 2 large eggs, slightly beaten
• 4 1/2 – 5 cups flour

Filling:

• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 21-oz can of cherry pie filling (or filling of choice…..raspberry, blueberry, lemon, etc.)

Frosting:

• 4 cups sifted powdered sugar
• 3 Tb softened butter
• 1/4 cup milk (approximately…..always differs)
• 1/2 tsp almond extract (add more if you like the flavor)

Topping:

• 3/4 cup chopped walnuts/pecans (optional)

First, combine yeast and warm water in a small bowl and add a dash of sugar.  Stir minimally but enough to help dissolve the yeast.  Let it sit and foam up and grow while you continue onto the next step.

Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.  Pour into your mixer bowl and then add sugar and salt.  Use your paddle to combine and let the mixture cool off a bit.  Then add your 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one.  Then, if using a heavy duty mixer, mix for 3 minutes with a paddle.  (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.) Switch to a dough hook and add 2 more cups of flour, a little at a time. Then, allow your dough hook to beat your dough another 5-7 minutes.  (If kneading by hand, knead until really well combined……could take up to 10 minutes.)  If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if  you’re kneading by hand and it just keeps sticking to your hands). Now, grease the inside of a large bowl and place the dough inside. Cover with a small towel and place in a warm spot and let raise for 1.5 hours, or until double in size.

When the dough is ready, it will look nice and full and doubled. Punch down the dough with your hands and then divide into 3 even balls.  Let rest for 10 minutes.  (While resting, blend the cream cheese and powdered sugar for your filling, until smooth.) Then, grab one ball and roll into a 12 inch square. Then spread 1/3 of the cheese filling into a 3 inch strip down the center of the dough. And then spread 1/3 of the cherry pie filling (or whatever flavor you prefer) on top. Then cut both sides into 1 inch strips. Starting at one end, begin alternately folding over strips to the opposite side, creating a nice woven look.  Be sure to push down the end into the dough just a bit with your finger, to help secure them in place. Once you reach the end, tuck the ends under. Use 2 spatulas to carefully lift the bread onto the back side of a tin foil covered LARGE cookie sheet.  Place the bread onto the cookie sheet sideways, so that all 3 sweet breads can fit. Repeat with the other 2 balls of dough. Cover with a small towel and let rise in a warm place for 30 minutes. Then place into preheated oven, at 350 F, for 25-30 minutes, covering with foil for the last 15 minutes (so the top won’t burn).

Keep the sweetbreads covered while you make the frosting. To do so, combine all frosting ingredients in the mixer, until consistency is thin enough to spread on top.  (Or if you’d rather a thin glaze, add a little more milk to thin it out.)  Divide between the 3 breads and spread (or drizzle) on top.  Then sprinkle with about a 1/4 cup of the chopped nuts for each one. Let frosting set for 30 minutes before covering with plastic wrap (otherwise it will stick).

penne with corn and spicy sausage

I regularly make this Giada Di Laurentiis recipe for lunch using Trader Joe's frozen roasted corn, spicy chicken italian sausage, and farro instead of pasta.

Ingredients

• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil 
• 12 ounces spicy Italian sausage (about 4 links), casings removed 
• 2 shallots, diced 
• 2 cup frozen corn, thawed 
• 1/2 teaspoon kosher salt, plus for the pasta water
• 8 ounces mascarpone, room temperature 
• 1 tablespoon Calabrian chile paste
• 1 cup freshly grated Parmigiano Reggiano, plus for serving 
• 1/4 cup fresh basil leaves, chopped 

Directions

Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.

Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.

To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

breakfast biscuit cups

These are a really yummy (not so healthy) breakfast from Taste of Home that Kory and I really love to grab and go from the fridge in the morning.

INGREDIENTS

• 1/3 pound breakfast sausage 
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1 tablespoon butter
• 2 large eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. 

apple galettes

These individual apple galettes from Ina Garten were a simple, fun fourth of July recipe that turned out really well and the kids liked getting their own, individual dessert.

Ingredients

• 2 sheets frozen puff pastry, thawed in the refrigerator
• 6 Granny Smith apples
• 3/4 cup sugar
• 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
• 3/4 cup apricot jelly or warm sieved apricot jam
• 3 tablespoons Calvados, rum, or water

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.