Happy Monday! All this week @redtricycle is hosting a photo challenge; #ShowSomeLunchboxLove. And today, it's all about the lunchbox selfie, so here is ours! Doesn't this look a-mazing?!?
Lunch: Homemade Cold Noodle Salad w/ Peanut Sauce + Mixed Tomatoes + Seaweed Snack (@seasnax) + Ripple Chocolate Milk Kid's Pack (@ripplefoods)
We aren't vegan, but sometimes it's just nice to throw in some plant based meals here and there. This is a great vegan lunchbox from start to finish (even the drink). Find out more about @ripplefoods on their IG or at www.ripplefoods.com and find the #recipe for this noodle salad below! 🏻
WHAT YOU NEED:
🥜 8 oz Chinese noodles or thin pasta of choice, 1/2 a cucumber (sliced), 1/2 cup matchstick cut carrots, bell peppers (we used 1/2 a red and 1/2 a green, sliced), purple onions (as little or as much as you would like!), 2 tbsp peanut butter, 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp agave nectar, 1/8 tsp red pepper flakes and 1 tbsp water
🥜 *Optional: 1/2 cup shelled edamame beans and 1/8 cup dry roasted peanuts and sesame seeds (for topping)
HOW YOU MAKE IT:
🥜 Cook your noodles/ pasta as directed on package instructions. Drain, rinse with cold water, and set aside.
🥜 Next, combine peanut butter, sesame oil, soy sauce, vinegar, agave nectar and water in a small bowl and whisk thoroughly to combine.
🥜 In a large, separate bowl place cold pasta and then add your peanut sauce a little bit at a time, gently stirring to coat.
🥜 Next, add your cucumber slices, carrots, pepper slices, onion, and edamame beans and again, toss to combine.
🥜 Just before serving, sprinkle each plate/bowl with peanuts and sesame seeds, if desired.
🥜 Recipe makes approx. 4 servings.
Today it's Homemade Lunchbox Parm Chicken Nuggets for Day 4 of our 5 Day Weekday/ Lunch Meal Plan. Question: Have YOU been enjoying this meal planning series? I would love to hear your feedback below. (Did you know that your comments and likes help you SEE my feedback easier as you scroll through Instagram? So please, like and/ or comment!) Now, for this recipe...
WHAT YOU NEED:
1 lb chicken breasts (cut in 1/2 inch cubes), 1 cup panko, 3 eggs (beaten), 1/4 cup parmesan cheese, 1 cup flour (I used @bobsredmill), 1/2 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper
HOW YOU MAKE THEM:
Pre-heat oven to 450 degrees.
Place flour in a medium/ shallow dish, then in a second dish whisk eggs, and in a third shallow dish combine panko, parmesan cheese, paprika, garlic powder, salt and black pepper.
Place a wire rack (similar to what you use for cooling cookies) on top of a baking sheet, and slightly spray the rack with cooking spray.
Coat chicken pieces with flour (shake off any excess), then dip in egg, and then lastly, coat in the panko and seasoning mixture. Turn pieces around to evenly coat with mixture.
Next, place chicken nuggets on rack.
Repeat process for all chicken pieces.
Bake nuggets until chicken is cooked through, approximately 15 min. (but will depend on oven).
Serve, as I did above, for a lunch platter for your whole crew, or freeze entire batch for using in luncboxes, etc.
Such an easy recipe to re-create this kid favorite, without all of the unnecessary ingredients you'll often find in store-bought varieties! #momwin
Serve with fresh fruit and/ or some veggies and you are good to go! 🏻🥕And, make this dish #glutenfree by simply using a gluten-free panko and a nut flour (like, almond). Recipe: @momables