Butter Beans

  LUNCH /VEGETARIAN/REGULAR/GFCF

Butter Beans

Ready in 3 hours

Ingredients

• 1 stick butter
• 1 pound lima beans
• 1 teaspoon salt
• ½ teaspoon pepper
• fresh ground, restaurant style

For Serving:

• crusty bread
• Cherry Pepper Hoagie Spread

Cooking Instructions

Stovetop

1. Rinse and drain beans.
2. Put butter in a pot. Pour the beans on top.
3. Cover the beans with about a half-inch of water.
4. Bring to a slow boil and reduce the heat to simmer. Do not let get to a full rolling boil.
5. Cover the pot loosely. Check every 20 to 25 minutes and add more water just to cover the beans.
6. After 1 to 1 1/2 hours, add 1 teaspoon of salt.
7. Continue to simmer, adding more water as needed, until beans are soft, about 2 1/2 to 3 hours.
8. Add pepper and gently stir. Taste and adjust seasoning with salt and pepper.

Instant Pot

1. Put beans, butter, salt and pepper in Instant Pot and fill pot to 8 cup mark. Use bean setting, 30 minutes.

Cooking Instructions: Sesame Asian Noodle Salad

 LUNCH/REGULAR/GFCF/VEGETARIAN

Sesame Asian Noodle Salad

Serves 50 (1 cup servings)

338 calories 

Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.

Ingredients for Cooking Day

10 oz Spaghetti noodles, whole-wheat, gluten free or regular

4 oz Carrots, fresh, shredded

3 oz. Red cabbage, fresh, shredded

1/3 cup Red onion, fresh, sliced, thin

Cooking Instructions

1. Heat 2 water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water.
2. Combine the contents of the freezer bag with carrots, cabbage, and onions, together in a large bowl. Add pasta and chicken. Mix well. Serve.
3. To make vegetarian, leave the chicken out separately and have individuals add it to their salad, as desired.

Cooking Instructions: Italian Wedding Soup

 LUNCH/REGULAR

Italian Wedding Soup

Ready in 15 minutes

Serves 6

369 calories 

Ingredients Needed for Day of Cooking

• 2 cups Spinach, sliced or chopped
• 1 cup small pasta like orzo or alphabet\
• Parmesan cheese, if desired

Cooking Instructions

1. Thaw. In a large pot, heat just the soup on the stovetop over medium-high heat. Bring it to a boil.

2. Reduce the heat to low. Add in the pasta and spinach and continue cooking for another 5-10 minutes, until the pasta is fully cooked.

3. Ladle soup into bowls. If desired, you can sprinkle with grated Parmesan cheese before serving.

Cooking Instructions: Grandmother's Hamburger Soup

 LUNCH/REGULAR/GFCF

Grandmother’s Hamburger Soup

Ready in  60 minutes

Serves  6

290  calories 

To Serve

• Crusty bread

Cooking Instructions

1. Thaw.

2. Add the bag to a pot and simmer for an hour on the stovetop.

Cooking Instructions: Beef and Barley Soup

 LUNCH/REGULAR

Beef and Barley Soup

Ready in  60 minutes

Serves  6

308  calories 

Cooking Instructions

Slow Cooker Instructions:

1. Thaw.

2. Pour the ingredients into a slow cooker and cook on low for 5 to 7 hours.

Stovetop Cooking Instructions:

1. Thaw.

2. To cook on the stovetop, pour the ingredients into a large stockpot or Dutch oven and cook over medium heat for one hour. If the soup begins to boil, reduce the heat to low to simmer until the cook time is up.

Cooking Instructions: Jamaican Jerk Chicken

  DINNER/REGULAR/GFCF

Jamaican Jerk Chicken

Ready in  25 minutes

Serves  4

114  calories 

For the Day of Cooking

• rice

Cooking Instructions

Grilling Instructions:

1. Thaw. To prepare the jerk chicken on the grill, start by preheating the BBQ to medium. Remove the chicken from the bag and discard the remaining marinade. Oil the grill and place the chicken on the BBQ to cook for 15 minutes, flipping every 5 minutes until no longer pink in center.

Oven instructions:

1. Thaw. To bake the jerk chicken thighs, preheat the oven to 350. Place the chicken thighs in a baking dish. Cook for one hour.

Slow cooker instructions:

1. Thaw. To prepare the chicken in the crock pot, place the thighs in the slow cooker. Cook the chicken on low for 3-5 hours.

Skillet instructions:

1. Thaw. Fry in skillet on medium-high heat, turning occasionally, until no longer pink in the center. About 25 minutes.

Air Fryer instructions:

1. Thaw. Preheat the Air Fryer to 380° for 5 minutes. Cook for 20 minutes at 380° turning once or until chicken is 165° internally.

Cooking Instructions: Curried Chicken

 DINNER/REGULAR/GFCF

Curried Chicken

Ready in  60 minutes

Serves  4

222  calories 

For the Day of Cooking

• rice

Cooking Instructions

1. Thaw. Bake at 350° for an hour covered or simmer on the stovetop until heated through. Serve over rice.

Cooking Instructions: Red Lentil Cauliflower Curry

  VEGETARIAN/GFCF/REGULAR

Red Lentil Cauliflower Curry

Ready in 3 hours

Serves  6

166 calories 

Cooking Instructions

1. Thaw. Reheat and serve. If desired, top with fresh cilantro.

Cooking Instructions: Beef Fajitas

  DINNER/REGULAR/GFCF

Beef Fajitas

Ready in 10 minutes

Serves  4

212  calories 

For the Day of Cooking

• 6 8-inch flour or corn tortillas or hard taco shells

• optional toppings: chopped cilantro, sour cream, salsa, guacamole, shredded cheese

Cooking Instructions

1. Thaw. Stir fry in a skillet over high heat on the stovetop until meat is cooked through. 

Cooking Instructions: Beef Stir Fry

 DINNER/REGULAR/GFCF

Beef Stir Fry*

Ready in 10 minutes

Makes 6 servings

Calories 129

Ingredients Day of Cooking

1. Serve over  rice.

Cooking Instructions

2. Thaw the frozen ingredients completely, then heat in a skillet over the stovetop.

3. While cooking, whisk in two teaspoons of cornstarch to thicken the sauce.

*Note

You can create many variations of these stir fry packs by changing out the protein to shrimp or chicken or by adding chopped celery, sliced carrots, frozen green beans, water chestnuts, or can of drained baby corn.

Cooking Instructions: Spicy Chipotle Chicken

  DINNER/REGULAR/GFCF

Spicy Chipotle Chicken

Ready in 4 hours

Serves  6

189 calories 

Cooking Instructions

Skillet Cooking Instructions:

1. Thaw. Cook in a skillet until inside of the chicken is no longer pink and thoroughly cooked through.

Slow Cooker Instructions:

1. Thaw. Cook in a slow cooker on low for 4-6 hours or on high for 3-4 hours.

Cooking Instructions: Teriyaki Mushrooms

  DINNER/VEGETARIAN/GFCF

Teriyaki Mushrooms

Ready in 1 hour

Serves  4

330 calories 

Ingredients on Serving Day

• Rice or Egg Noodles

Cooking Instructions

1. Place all ingredients in  a pot and cook for 1 hour on the stovetop.

2. Or, place ingredients in the slow-cooker and cook for 4-6 hours.

Cooking Instructions: Corn Chowder

  LUNCH/REGULAR/VEGETARIAN

Corn Chowder

Ready in 20 minutes

Serves  6

235  calories 

Cooking Instructions

Stovetop Cooking Instructions:

1. Thaw and heat on the stovetop over medium-low heat or in the microwave.

Slow Cooker Cooking Instructions:

1. Thaw. Heat the soup in the slow cooker on low for 2-3 hours.

Cooking Instructions: Vegetarian Taco Soup

  LUNCH/REGULAR/GFCF/VEGETARIAN

Vegetarian Taco Soup

Ready in 20 minutes

Makes 6 servings

Calories 264

Ingredients for Cooking Day

• diced avocado

• tortilla chips

• sour cream,

• shredded cheese.

Cooking Instructions

1. Thaw.

2. Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.

3. Top with your choice of toppings.

Cooking Instructions: Roasted Carrot Soup

  LUNCH/VEGETARIAN/REGULAR/GFCF

Roasted Carrot Soup

Ready in 25 minutes

Serves 4

628 calories 

Ingredients the Day of Cooking

• 2 cups water

• 1 1/2 tsp. lemon juice for day of cooking

• pepper to taste, for day of cooking

Cooking Instructions

1. Thaw.

2. Add the contents of the bag to a large skillet.

3. Cook over medium heat for 5-10 minutes, stirring occasionally.

4. Serve with sliced green onions on top if desired.