Lunches for the Week #8

Pheew! Finally managed some time to do some posting. Most nights, I just flop onto the bed and fall asleep after putting MilkyBar to bed. A busy week which will get even busier next week as we are getting our house repainted. So this weekend was spent clearing things and moving things and packing things… so no Baking Monday for these 2 weeks 😦

Despite that, it’s been a good lunch week. It’s been pretty warm so lunch has been more simple and quick to make.

Mon: Tuna and Green Apple wraps with sunflower sprouts,and golden and regular plums

Tues: Pitta Hawaiian pizzas, sunflower sprout and corn salad, golden plum and apple cup

Wed: Sweet and Sour Chicken Stirfry with rice, green apple with chocolate-orange dip

Thurs: Lemon tuna pitta pockets with sprouts and corn, grape tomatoes and fruit jelly

Fri: no cooking for today

The lunches were mostly from my regular store of go-to recipes. Do you have any and what are they? The only one that required some kind of cooking was Wed’s stirfry. It was inspired from a GoodFood magazine recipe. I used chicken but you can easily substitute in thinly sliced beef, prawns or tofu.

Tuna and green apple wrap, golden and regular plums

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Pitta Hawaiian pizzas, corn and sprouts salad, plum and apple fruit cup

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Sweet and sour chicken stirfry with rice, apple and chocolate-orange dip

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Lemon tuna pitta pockets, grape tomatoes, and fruit jelly

Sweet and Sour Chicken Stirfry (Adapted from GoodFood magazine)

* Apologies for the lack of photos. This dish cooks up so fast I didnt have time to take any shoots.

2 skinless boneless chicken breasts (cut into bite-sized pieces)
1/4 tsp turmeric
1/4 tsp chilli powder
1 tsp ginger-garlic paste
Vegetables: I used yellow peppers, carrots, broccoli and sweet peas. You can use any vegetable you like just make sure that they are about the same size so that they cook evenly)
2 canned pineapple rings (cut into same size pieces as the vegetables)
1 red chilli (cut into strips, optional)
For the sauce:
2 tbsp honey
2 tbsp pineapple syrup from the can
1 tbsp oyster sauce
2 tsp cornflour

Marinate the chicken with the turmeric and chilli powder for 10 min. Heat 1 tbsp oil in a frying pan. Add the chicken pieces and let them cook til golden. Remove and set aside.

In the same pan, add the ginger-garlic paste. Add the ‘harder’ vegetables first. In this case, the carrots and broccoli. Stir and cover for 3 min to soften the vegetables. Add the remaining vegetables, pineapple and chicken. Stir well and cover again. In the meantime, mix the sauce ingredients with 2 tbsp of water. Add the sauce to the pan and stir to combine. Let the sauce thicken and coat the vegetables and chicken. Serve.

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2 thoughts on “Lunches for the Week #8

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