Wondering what to do with the New Family Package? We found a recipe for every meal of the day that will put this new combo to a delicious use!
While a simple egg and toast breakfast is a great start to the morning, eating the same thing for breakfast can get boring. Next time you are looking to mix things up, try making French toast (it uses the same basic two ingredients as eggs and toast)!
Items from the Family Package: Eggs and bread
Items from the Fruit Bag: Bananas (suggested)
Serves: 4 people (two slices of toast per person)
· 4 eggs
· ¾ cup of milk
· 1 teaspoon of vanilla extract
· 1 teaspoon of ground nutmeg (optional)
· 1 tablespoon of ground cinnamon
· 12 slices of a bread of your choice (estimate)
1. Beat the 4 eggs together with the ¾ cup of milk and 1 teaspoon of vanilla extract. Add in the cinnamon and nutmeg to the egg, milk, and vanilla mixture.
2. Heat a pan or skillet over medium-high heat and oil or butter it. Dip a slice of bread into the egg mixture, making sure both sides are soaked. Place the soaked bread on the pan and cook the bread on one side until the bread reaches golden brown color then flip the bread and cook until the other side similarly turns golden brown.
3. Repeat this process for all the bread slices.
4. Serve this up with some Vermont maple syrup and fresh fruit (think bananas from the fruit bag)!
This dish actually combines the produce bag and family bag to get the perfect balance of protein, veggies, and carbs for the whole family. This roasted vegetable and chicken meal is served over a bed of rice—perfect to warm you up in the chilly winter months. Also checkout how to use leftovers from this dish to make lunch in the recipe farther down!
Roasted Chicken and Veggies over Rice
Serves: 4 people
Items from the Family Package: chicken breast box and rice
Items from the Produce Bag: onions, carrots, yams, beets
· 4 chicken breasts
· 1 ½ cups chopped carrot rounds
· 1 cup cubed peeled yams (1 medium)
· 1 onion, cut into 1/4-inch-thick wedges
· 1 cup cubed peeled beets
· ½ cup chicken broth
· 2 tablespoons snipped fresh sage (substitutes are thyme, rosemary or poultry seasoning) If using dry herbs use 1/3rd the amount of dry herbs than fresh.
· 3 tablespoons olive oil
· 1 teaspoon salt
· ½ teaspoon ground black pepper
· 2 cups of rice
· 3 tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
- Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, beets, 1/4 cup of the broth, sage (or alternative), olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.
- Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings.
This meal can be tricky. Not many people have time to make themselves a home cooked lunch, but with a little planning ahead, you can make sure you get a healthy and satisfying midday meal. A salad with roasted chicken and veggies from your dinner the night before (see recipe above) can be your next go-to lunch option!
Chicken and Roasted Vegetable Salad
This salad serves makes as many meals as you make extra chicken and veggies for from the night before. Our specific recipe makes two extra salads. Use these leftover veggies and chicken within four days after cooking.
Items from the family package: chicken breast and mesclun leafy green salad mix
Items from the Produce Bag: Onions, carrots, beets, yams
· Leftovers from the dinner recipe above
· Mesclun leafy green salad mix
· Olive oil and balsamic vinegar (or other vinaigrette option of your choice—for ideas on homemade options visit http://www.food.com/recipe/basic-vinaigrette-dressing-with-8-variations-213989)
· Salt and pepper
Directions (for two servings):
1. The night that you cook the above dinner recipe, increase the amount of each ingredient by 50% (eg. Cook 6 chicken breasts 1.5 cups of yams etc.).
2. Set aside the two extra chicken breasts and two portions of vegetables to cool and then be placed in the refrigerator.
3. Within the next 3-4 mornings, take a chicken breast and half of the veggies from the fridge. Chop the chicken breast into cubes.
4. Fill the bottom portion of two to-go containers (Tupperware does the trick) with mesclun and add the chopped chicken and vegetables on top.
5. Add salt and pepper to your liking.
6. In two small separate baggies or containers add a vinaigrette of your choice. This could be a premade option, one from the link above, or simply two teaspoons both of olive oil and balsamic vinegar mixed together.