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Friday, November 04 2016

Ingredients

3
teaspoons Stock Base (see below)
Flavor Boost (see below)
9
ounces Protein
1 1/2
cups Cooked Noodles (about 4 ounces dry)
1 1/2
cups Vegetables
Directions
Divide Stock Base and Flavor Boost between three microwaveable pint-size jars with lids. Layer with Protein, Noodles, and Vegetables, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days.
Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine.
From the Test Kitchen
*NOTE

If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes.

STOCK BASE

Choose from 1 tablespoon beef stock base, chicken stock base, or vegetable stock base (such as Better Than Bouillon)

FLAVOR BOOST

Choose one or two: 1 1/2 teaspoons lime, lemon, or orange zest; 3/4 teaspoons chili powder; 3/4 teaspoon Cajun seasoning; 3/4 teaspoon lemon-pepper seasoning; 3/4 teaspoon Old Bay® seasoning; 1 tablespoon soy sauce; 3 tablespoons teriyaki sauce; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves minced garlic; 1 tablespoon snipped fresh herbs (dill weed, cilantro, chives, sage, parsley)

PROTEIN

Choose from: 7 ounces cooked smoked sausage, cooked shredded chicken, cooked shredded beef roast, cooked peeled shrimp, cooked chopped pork, cooked meatballs (quartered), 1 cup canned beans or frozen edamame, 2 ounces smoked salmon, or 3 sliced hard-cooked eggs

NOODLES

Cook noodles 1 minute less than package directions. Drain. Immediately rinse in cold running water to stop cooking. Drain and toss noodles in vegetable oil to coat. Cut long noodles into shorter lengths. Choose from: spaghetti, angel hair pasta, shell pasta, linguini, elbow pasta, rice noodles, ramen noodles, or mini farfalle

VEGETABLES

Use 2 to 3 of the following: julienned carrots, frozen peas, frozen corn, frozen peas and carrots, sliced green onions, broccoli slaw, fresh baby spinach, sliced button or shiitake mushrooms, finely chopped zucchini, sliced snow pea pods, chopped bok choy

SUGGESTED COMBINATIONS

1) Lemon Chicken: chicken stock base, lemon zest and dill weed, chicken , linguini, spinach and mushrooms. 2) Cajun Sausage: chicken stock base, Cajun seasoning, cooked sausage, farfalle, corn, broccoli slaw, and green onions 3) Shrimp bowl: vegetable stock base, Old Bay® seasoning, shrimp, angel hair, broccoli slaw and mushrooms 4) Meatball Mac: beef stock base, chili powder, meatballs, shell pasta, peas and corn or peas and carrots 5) Dilly Eggs: chicken stock base, dill weed, hard cooked eggs, spaghetti, peas and carrots and spinach 6) Edamame-Mushroom: chicken stock base, miso paste, garlic, ginger, soy sauce, edamame, rice noodles, snow peas, shiitake mushrooms 7) Teriyakl: beef stock base, teriyaki sauce, ginger, garlic, chicken, ramen noodles, bok choy, carrots

Great way to use up leftover turkey meat and/or noodles.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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