Lunch List 10

Speedy Shrimp Scampi with Linguine

4 oz linguine or spaghetti

1 tablespoon olive oil

4 oz raw shrimp, peeled and deveined

2 cloves garlic, minced

1/4 cup dry white wine or chicken broth

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Salt and red pepper flakes to taste

To make: cook linguine according to package directions. Drain, reserving 1/4 cup pasta water. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink. Remove shrimp from skillet and set aside. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in white wine/broth and lemon juice, scraping up any browned bits. Bring to a simmer. Return shrimp to the skillet. Add cooked linguine, parsley, salt, and red pepper flakes. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.

Quick Chicken and Vegetable Stir-fry with Rice

1/2 cup cooked rice (leftover or quick-cook)

4 oz boneless, skinless chicken breast, thinly sliced

1 cup mixed stir-fry vegetables (e.g., broccoli florets, snap peas, carrots), chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon grated fresh ginger

1 clove garlic, minced

1 tablespoon vegetable oil for cooking

To make: heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside. Add vegetables to the skillet and stir-fry for 3-5 minutes until tender-crisp. Return chicken to the skillet. Add soy sauce, sesame oil, ginger, and garlic. Toss to combine and cook for another minute. Serve the stir-fry over the cooked rice.

Mediterranean Quinoa Bowl with Chickpeas and Feta

1/2 cup cooked quinoa

1/2 cup canned chickpeas, rinsed and drained

1/4 cup chopped cucumber

1/4 cup chopped cherry tomatoes

2 tablespoons crumbled feta cheese

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon dried oregano

Salt and pepper to taste

To make: in a bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, and feta cheese. In a small separate bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.

Spicy Peanut Noodles with Edamame

3 oz quick-cook noodles (e.g., ramen without seasoning packet, vermicelli)

1/4 cup shelled edamame (frozen, thawed)

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup

1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)

1 tablespoon hot water (to thin sauce)

Optional: chopped green onions or crushed peanuts for garnish

To make: cook noodles according to package directions. Add edamame to the boiling water during the last 2 minutes of cooking. Drain well. While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sriracha, and hot water in a small bowl until smooth and creamy. Combine the drained noodles and edamame with the peanut sauce. Toss until evenly coated. Garnish with green onions or peanuts if desired.

Tuna Pasta with Peas and Lemon

3 oz small pasta (e.g., elbow macaroni, rotini)

1 (5 oz) can tuna in water or oil, drained

1/2 cup frozen peas

2 tablespoons mayonnaise or Greek yogurt

1 tablespoon fresh lemon juice

Salt and black pepper to taste

Optional: 1 tablespoon chopped fresh dill or parsley

To make: cook pasta according to package directions. During the last 2 minutes of cooking, add the frozen peas to the boiling water. Drain well. In a medium bowl, flake the drained tuna. Add the cooked pasta and peas to the bowl with the tuna. Stir in mayonnaise/yogurt, lemon juice, and fresh herbs (if using). Season with salt and pepper. Mix gently until everything is well combined. Serve warm or at room temperature.

 

 

 💗 Jo