Project Lunch Box

Now that the Brown-Bag Challenge has ended,

I'd like to continue on what I started.
So today, though I am 2 weeks late, 

take a pledge to provide healthy meals 

in accordance to Project Lunch Box guidelines.

I hope I could help spread the word

and inspire fellow Project Lunch Box-makers

towards healthy eating.

Why Project Lunch Box?

• Real, unprocessed foods are best for our physical and mental health.
• If we help guide what our children eat while away from home, there is a better guarantee for school success, overall happiness and health.
• It costs less to pack lunch at home. With tighter budgets these days it makes sense to bring your own lunch.
• We want our children and loved ones to thrive. Home cooked meals are best (unless your school or work cafeteria has embraced a real food meal plan)

Together let’s Take a Pledge to get it right…..

• I understand that I can help decide what my family eats. #projectlunchbox reinforces that decision.
• Made a decision to provide meals with Real Whole Food ingredients as often as possible
• My goal is to provide nourishing meals for my family, even when they are away from home. (work, school, camp, etc.)
• I will include healthy snacks to keep nourished & strong throughout the day
• I will use re-usable containers and lunch boxes to reduce waste and care for the environment.
• I will spread the word with our school, friends and loved ones about Project Lunch Box.
• I will encourage positive, mindful food behaviors including portion control & taking the time to sit and enjoy a meal.
• One box. One Meal at a Time. Each day provides a new window of opportunity to get it right.
• Even if I do not pack lunches for kids I support the mission to feed healthy food to those I care for.
• Please join us to help promote the Lunch Box Project by tweeting with the hashtag #projectlunchbox and becoming a fan on Facebook and Twitter  for regular updates.

For people who would want to join in the fun of packing foods for our kids, please refer to this link:

http://www.stumbleupon.com/su/221xT1/www.familyfreshcooking.com/2011/09/16/project-lunch-box-30-day-challenge/

The Brown-Bag Challenge is officially over.

Over the past 30 days, I have encountered several vocabularies that comes
with packing lunches to school and work.

Brown-bag
Home-made
Healthy
Left-overs
Yummiest

Brown-bag is the means of packing food to school & work.
Home-made is anything prepared at home, from scratch or semi.
Healthy is the term for the choices of ingredients you use to prepare your foods.
Leftovers are the extra yummy foods you had the previous night.
Yummiest is my son's term for no left-over brown-bags.

Healthy Eats had given me the opportunity to explore all lunch menus possible.
It had connected me to several fellow brown-baggers.
It made me more creative and confident when formulating my weekly menus.
My goals were to make every lunches as healthy and varied as possible.
And eventually scrap Lunchables.
 My son had seen the benefits of home-made foods over store-bought,
thereby quitting Lunchables.
YAY!! I made it. This calls for a celebration.

Lunchables is now his emergency food, for late mornings, and he had been more
accepting of the "special-made" lunches I packed for him.
He called it special because it was prepared with ♥.

I'd also like to thank fellow brown-bag bloggers,
who had given me more options and ideas
to make every lunchboxes fun and exciting to bring to school & work.

Nutritionist, Toby Amiador,
was a great influence too in my menu-planning.
Thank you!

I am looking forward for the next challenge.
From now on, I will continue brown-bagging and eat healthier.
I will keep blogging to add inspiration to myself
and to people who visits.

Thank you Healthy Eats!
Until the next challenge...
We did it!

Day 21: Fancy Garlic Rice & the Works

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Hurray! It's the last day of Healthy Eats' brown-bag challenge.  I must say I did fairly well and made everyone happy.  I have fulfilled my goal and my kids are eating healthier.  But it will never be the last day for my brown-bag chore.  It actually just began.  And I have pledged to myself that I will continue to pack and create healthy lunches for my family, and share ideas as well with other moms in need.

Garlic Rice, Strawberries
and Choco-fudge Muffin

Today's brown-bag is garlic rice with hotdogs, corn and sweet peas.  For healthier option, try QUINOA as a substitute to rice.  Strawberries and a choco-fudge muffin for dessert.


I stir-fried my hotdogs bits with garlic and oil.  I made sure that the hotdogs are slightly browned before I add in the rest of my ingredients (cooked rice, corn kernels, and sweetpeas) over medium to high heat.  You can actually add in carrots as well, edamame or broccoli, depending on what you have in stock.  Then let it cool before packing so as not to create dew inside the container.  I was told that dew is responsible for spoiled rice if you packed it still hot.  Or you might want to throw in ice pack in the lunchboxes to be safe.  I do all the time since he likes to eat his food cold anyways.


Recipes to follow.  Please check back later.

Day 20: Pesto Chicken Farfalle with Broccoli and Nectarine

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Just to let you know that this is a Broccoli Challenge as well by Kelly. I am doing 2 challenges simultaneously because it inspires me to prepare healthier meals, and encourages my kids to eat healthier as well.  So it's like hitting 2 birds with one stone.  Well.... this one is hitting 2 challenges with one blog and preparation.

Today's brown-bag was Pesto Chicken Farfalle with Broccoli and Nectarines on the side. This lunch is very simple to prepare. I have made the pesto sauce in advance and have stored it in my fridge.  It's made of basil leaves, olive oil, garlic and cheese.  All blended in my blender since I don't have a food processor.  But at times when I'm out, and just crave for it, I make use of any store-bought traditional Pesto Sauce jar.  It works just fine. We have a left-over chicken rotisserie from last night, so I cut it into small pieces to mix with my farfalle noodles.  I separated broccoli from my pesto farfalle because it was by special request.  My 3rd grader is like Kelly, a broccoli fanatic.  He wants to munch his broccoli by itself to satisfy his palate.  But for grown-ups, I tossed it along the pesto chicken farfalle to make it look more appetizing, and not bland.  I topped it off with shredded mozarella cheese.  And of course my fruit dessert would be the famous nectarine wedges.  Blueberry would look better with this but he just gobbled it all up last night before going to bed.  So this is what's left, and we have to make it last.

My husband didn't pack his brown-bag today because of a lunch meeting this afternoon.  Lunches will be provided in their office.  So I guess, we'll consider that as his brown-bag for the day.  I'm crossing my fingers that he'll make healthier choices though.

Have a wonderful brown-bag everyone!

Day 19: Cheese Pizza Bagels

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

I am a bit excited today to create my home-made pizza bagels, as inspired by the frozen pizzas bought in supermarkets.  My children are pizza fanatics.  And since I pledged on preparing my brownbags as healthy and home-made as possible, I decided to make my own pizza bagels for my kiddos.

It's very easy.  

I just needed 3 ingredients for this. 

A store bought mini-bagels, 

bottled veggie-spag sauce, 

and shredded cheese.  

Procedure:  

Preheat oven at 425 degrees.

Lay-out the bagels on cookie sheet

Spread sauce, sprinkle with cheese, and bake for 10-12 minutes.

Results are healthier, cheesier and yummier pizza bagels.  The kids were excited because they sprinkled the cheese for me.  Next time, I'll just have them do it by themselves, then I'll take it to the oven for baking.  I gave him plums and cupcakes to neutralize the cheezy-ness of his lunch.

Honestly, I'm proud of myself for all the lunches I've made since the start of the challenge.  I never knew I could do wonders when challenged.  I'm happy I made my kids eat a healthier meal each time.  Best of all, my hubby's happy as well.  I guess I will continue this challenge forever.  And I will keep blogging coz it's what makes it exciting as well.

Happy brown-bagging!

Day 18: Pinwheels & Strawberries

Fall weather is officially in.  Now I can feel the morning cool breeze.  And it's harder to rise up early to brown-bag.  Nonetheless, I have to force myself up and prepare for my loved-ones' breakfast and lunch tummy fillers.

Today, I brown-bagged sweet Ham and Cheese with Lettuce Pinwheels.  It's one of my son's favorites that I have long forgotten.  It took Healthy Eats' Nutritionist Toby Amiador to remind me that it still exists.  So for a change, I packed that with halved strawberries on the side.  While we ate the leftovers for breakfast.  I have to make one with cheese and one without, since my daughter doesn't eat cheese.  Oh for goodness-sake! Even when we dine out, she'll eat anything as long as there are no cheeses...please :-)  It's not that she's allergic to it, she just didn't like the taste of cheesy dishes.

Hubby packed Chili and Chopseuy Vegetables with steamed rice.  I will be volunteering for my son's school after lunch today so I would have to eat from home before I go.  My choice of anything yummy to eat from home.  Might as well heat up a bowl of chili over steamed rice.  Comforting and fulfilling for a cold day.

If anyone needs a recipe for anything I have prepared, just let me now by leaving a comment.  I'll be happy to provide them for you.

Have a wonderful meal, everyone!

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Day 17: Seafood and Vegetable LoMein & Roasted Chicken

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

We had a splendid gathering last night with friends at home.  We did a lot of catching up.  And we found ourselves almost eating the entire time we were together.  Non-stop I shall confess.  But we have prepared healthy comfort foods so there's nothing much to worry about extra time at the gym the following day.  The kids did their part of getting to know each other.  Bonding while playing nicely.  But the mess after was a great thing to deal with.  We started late lunch and ended up past bedtime.  So there wasn't enough time to clean-up well & prepare for the next day's brown-bag.  We woke up late and just packed leftovers of LoMein and Roasted Chicken from lunch and dinner yesterday.  A repeat but a comforting meal indeed.

Fortunately, my son had an early release today at 12:30 pm.  So I needed not to worry about him much.  I sent him to school with fruit delights.  A mixture of grapes, strawberries, blueberries, and orange slices that will stuff him till lunch at home.  At home, he ate the LoMein as well and was happy and content.

Have a hearty meal everyone! ^-^

Day 16: Linguine with Shrimp and Lemon Oil

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Last night I was feeling a bit adventurous and tried Giada De Laurentiis' Linguine Recipe for today's brown-bag.  We've never had pasta that is not either tomato-based, cream-based or pesto.  So when I stumbled upon this recipe online, I was excited to try it out. My family loves lemon-dishes and most of all, shrimp!  It's a perfect combination.

I included the recipe as well for easy reference.

Linguine with Shrimp and Lemon Oil

Recipe courtesy Giada De Laurentiis

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 to 6 servings

Linguine with Shrimp
& Lemon Oil

Ingredients

For the lemon oil:

• 1/2 cup extra-virgin olive oil
• 1 lemon, zested

For the pasta:

• 1 pound linguine pasta
• 2 tablespoons olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces arugula (about 3 packed cups)
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

* Shellfish

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

Hash Corned beef
with toast & grapes

And of course, my 3rd grader wanted his own brown-bag menu.  And this is what he brought to school today, which he enjoyed munching it as early as breakfast time.  Hash Corned beef, Toast and Grapes.  This should be my next project.  Learn to make my own corned beef so it would be a healthier option for kids to eat.  No need to worry about preservatives, plus it's always fresh.



I wish everyone a hearty meal.


Have a great weekend ahead of you!  
See you next week, which is our final week of the challenge. 

Day 15: Eggplant Meat Omelette & Shrimp Pesto

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

We brown-bagged Eggplant Meat Omelet today. This is my mother's recipe.
And my husband's cravings for today's lunch over streamed rice with ketchup.
I want mine with soy sauce, vinegar and chopped onions. 

This is quite complex to prepare but worth every effort.

I broil the eggplants till it's tender and easy to peel.  Peel and mash with fork.  Make sure there are no more hard spots.  Otherwise return to oven and continue to broil. Set aside.

Saute about 1/2 pound of ground meat of your choice (pork, beef or chicken)  for
2 eggplants with garlic, onion, and salt and pepper to taste.  Add choice of herbs for added flavor.  I use thyme and parsley. Set aside.

Preheat skillet with oil over medium heat.
Separate eggwhites from the yolks.  Ratio would be 1:1 (egg:eggplant).  Beat eggwhites
till it's fluffy.  Add flour about 1 tbsp to stiffen the whites before adding the yolks.
Coat the eggplant generously, then fry them.
Add the meat onto the eggplant.
Add more egg mixture on top just enough to cover the meat.
Brown each side about 3-5 minutes.  Be careful when flipping it.
Skim excess oil on a paper towel.
Serve hot over steamed rice with ketchup or soysauce & vinegar with chopped onions.

My son has brown-bagged Pesto Shrimp Pesto with sauteed broccoli, green peas & corn.  This has been inspired by Food Network's Rainbows and Butterflies Pasta Salad.
I have to do major modifications since I don't have most of its ingredients.
But this has given me great ideas to make kiddie pasta lunches other than the classic spaghetti.  Btw, I have added peach slices for dessert or for afternoon snack.
Juice and Bottled Water.

Shrimp Pesto ( My Creation)

8 ounce bow tie or rotini pasta

3 tbsp pesto

4-5 pcs of shrimp, peeled and deveined, cooked

1/2 cup corn kernels, thawed

1/2 cup green peas or edamame, thawed

1 medium red/green bell pepper, diced (optional)

1/2 cup carrots, shredded

1/3 cup sharp cheddar cheese, shredded

Salt

Cook the pasta per label instructions.  Drain and toss.  Let cool.

In a large bowl, toss the cooled pasta with the corn, green peas/edamame, bell pepper and carrots.  Add the shrimp, pesto, shredded cheddar and salt to taste.  Toss again and season to taste.

Day 14: Skillet Rosemary Chicken with Red Potatoes

As I was scanning through my freezer last night,

I saw I have a complete ingredients for the recipe my family loved the most.  

I have been serving this for a year now,

and has always been an instant hit. I doubled the recipe to make sure 

I have enough left for brown-bagging.  

The kids can just go wild over the lemony chicken.  

The flavor would just burst everywhere. 

Nothing's bland. They're delectable!!

What's good about this is you don't need rice.  

The potatoes substitute for that and it's healthier.  

I'm sharing with you the recipe I found from Food Network.  

It sure is a winner in every household.  

I did a bit of modification according to our taste buds. 

I provided the basic recipe sans modification.  

I leave that all up to you. Let me know how you like it.

Skillet Rosemary Chicken

Courtesy of Food Network Magazine

Ingredients

• 3/4 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
• 10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzlewith the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.