Do you remember waking up for school, going outside to wait for the bus, feeling the crisp air on your face, and clasping your brown paper bag lunch in your hands? This time of year brings back the memories. I couldn’t wait to get on the bus to see what was waiting for me in that famous brown paper bag. Would it be a sandwich? Would there be leftovers from dinner (my favorite), a loving note from my Mom, or could there be another treat?
Now I pack our own paper bag lunches and I still get excited! I like to surprise my husband, Pierre, with an occasional twist on the lunch in a bag. When you pack a lunch you get to customize the lunch for everyone in your family. This is particularly great if you or someone you love has food allergies or intolerances. Pierre used to love Chinese food takeout, however now that he cannot eat gluten, this can be quite a task. Enter the packed lunch.
Friends, May is Celiac Awareness Month and we are celebrating by bringing pure gluten free goodness, on the go!! Get two great meals from this one versatile recipe. I recommend making this meal for dinner and putting the leftovers on top of organic baby greens for a fabulous next day, brown paper bag lunch. Today’s recipe is Gluten Free Asian Chicken Salad, and ShopRite has everything you need to get cooking.
GLUTEN FREE ASIAN CHICKEN SALAD
1 package of Roland Brown Rice Vermicelli Pasta (start first, cook to specifications on the package)
2 tablespoons of coconut oil or olive oil
1 large sweet onion, thinly sliced
24 ounces of baby portobello mushrooms, stems removed & sliced (Quick Tip: you can freeze the stems to make cream of mushroom soup at a later date.)
1 package of ShopRite organic grape tomatoes, sliced in half
2 medium organic green zucchini
5 organic carrots, shredded
2 cloves of garlic, finely chopped
2 tablespoons of fresh ginger, peeled & grated (about a 1 inch piece) (if you do not have fresh ginger on hand use 2 teaspoons ground ginger)
the juice of one lemon
2 tablespoons San-J Gluten Free Teriyaki Sauce
2 tablespoons pure sesame oil
freshly ground sea salt to taste
1 pound of ShopRite all natural chicken tenders
Start by preparing the Brown Rice Vermicelli Pasta first. Read the directions on the package. First you soak the pasta in hot water for 15 minutes. Then bring a pot of water to a boil, add pasta and cook for 1-2 minutes. Strain the pasta then run cold water over the pasta, place it in a bowl of cold water and set aside.
Meanwhile, in a large skillet over medium high heat, add the coconut oil, the thinly sliced onions and a small pinch of sea salt. Sauté for 5 minutes or until the onions are tender. Add the sliced mushrooms & organic grape tomatoes and cook for an additional 5 minutes.
Rinse the organic zucchinis, and cut the ends off. To make zucchini noodles, grate them vertically, from bottom to top on a medium sized grater. Add the zucchini noodles to the stir fry. Toss in the chopped garlic, grated fresh ginger and grated carrots. Add the fresh lemon juice and gently scrape the bottom of the pan with a wooden spoon to release the tasty brown bits.
Turn off the heat and add the San-J Gluten Free Teriyaki Sauce and the pure sesame oil to the stir fry. Toss in the noodles.
For a “Meatless Monday” meal your recipe is complete.
To add chicken:
In a large skillet over medium-high heat, add 2 tablespoons of coconut oil or olive oil and sauté 1 pound of ShopRite chicken tenders for 4-5 minutes per side or until thoroughly cooked. Add 2 tablespoons of San-J Gluten Free Teriyaki Sauce, cook for an additional minute. It’s that easy!!
For dinner I serve this recipe as an “Asian Chicken Bowl, topped with freshly grated carrots and scallions. The next day, the leftovers turn into the ultimate brown paper bag lunch. Asian Chicken Salad: start with a bed of organic baby greens, top with the veggie noodle stir fry and the Teriyaki chicken. I pack this meal in a BPA free airtight food storage container with the dressing on the side. Please remember to keep this meal cool with a cold pack. Throw in a pair of chopsticks and a gluten free fortune cookie to immerse yourself in your own culinary adventure!!
1/2 cup of ShopRite’s Pineapple Greek Yogurt
1 tablespoon San-J Gluten Free Teriyaki Sauce
1 tablespoon pure sesame oil
1 teaspoon ground ginger
1/4 teaspoon garlic powder
Mix all ingredients together until thoroughly combined. Serve the stir fry over a bed of organic baby greens, topped with the Teriyaki chicken.
Our brown paper bag lunches may have become more creative over the years, but the sentiment is still the same.
Love to cook and cook with love,
All Recipes were created by Amy Rota-Poulin. All Recipes are Copyright 2014 Amy Rota-Poulin.
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