Lunch This Week
Carrots & Cabbage
Chicken Breast : I had a pizza night with my friends a few weeks ago, and ended up with a jar of artichokes and a jar of sun-dried tomatoes to finish on my own. Once I had eaten them, there was still lots of liquid left in the jars, that I didn't want to just dump out. In a sudden moment of inspiration, I dumped out both jars into a pot with some chicken breast, added enough broth to cover the chicken, and poached the chicken. It came out delicious and tender. I happened to buy both artichoke hearts and sun-dried tomatoes this weekend because they are yummy, and because I wanted to cook chicken that way again. Except this time I stole the liquid out of the jars before I actually ate the food out of them.
Place two chicken breasts in the bottom of a saucepan. Add artichoke and sun dried tomato liquids, then add chicken or vegetable broth until the chicken is well covered. Add a generous amount of garlic powder. Bring to a boil, uncovered. Once a boil is reached, cover and simmer for 10 minutes, then remove from heat and let sit for 15-20 minutes. Remove the chicken from the liquid and shred, it should be very tender. Last time I made this, I let the chicken sit in the liquid to keep it extra moist and just cut off the amount I needed each day. This week I didn't want the "extra work" during the week so I just portioned it out.
Pesto Pasta : I believe I cooked slightly less than 1/2 pound. Cook pasta according to directions on box. Toss with a generous amount of pesto, and a dollop of alfredo sauce.
Carrots and Cabbage : I chopped about 5 carrots and sauteed them with some olive oil. I covered the pan for a little bit at the beginning to help them soften faster. I divided the carrots into my five lunch containers, then used the same pan to cook some finely chopped cabbage. I didn't have a lot of cabbage left, so there wasn't very much to divide up in my container, just a spoonful for each. I also added a tiny bit of sauteed onions to each container.
The meal : Thin layer of carrots, spoonful of cabbage, covered with a serving of pasta, topped with some shredded chicken.
Like last week, I will be supplementing each meal with some green grapes (on sale again!) or sugar snap peas.