This is a quick and easy lunch or dinner. All you need is some frozen shrimp, bell peppers, onions, tortillas, and taco seasoning. I used homemade taco seasoning on mine.
I topped mine with sour cream and some cheese. So yummy!
Shrimp Fajitas
Tag: lunch
Shelf-Stable Lunch Ideas
I’ve been going to a dietician for the past 6 months because I was having health issues. Even though my weight is stable, I’m losing fat percentage which is good. Yeah for progress!
When I met with her yesterday, she asked me what I needed help with and I told her shelf-stable lunch ideas so that I can keep those in my classroom. My life changed once again where I’m leaving for work 15 minutes earlier than normal. On days I’m running behind, I won’t have to worry about packing a lunch because I know I’ll have something already at work.
Here’s the formula for lunch:
Protein/ Healthy Fat + Carb/ Fruit + Veggies
Protein Sources:
- Beef / Turkey Meat Sticks (EPIC, chomps, Thrive Market has a good turkey one.)
- Peanut butter / Nut butter – Get squeezy packets if you don’t a whole entire jar in your workspace.
- Trail Mix – Make your own, so you don’t have chocolate or other sweets in your mix.
- Tuna / Salmon packets
- Almonds
- Roasted chickpeas
- Jerky
- Protein bars
- Pumpkin Seeds
Healthy Fats
- Peanut butter / Nut butter – Get squeezy packets if you don’t a whole entire jar in your workspace.
- Trail Mix – Make your own, so you don’t have chocolate or other sweets in your mix.
- Almonds or other nuts
Carbs
- That’s It Bars – I tried the apple/cherry one yesterday. It’s not bad.
- Fruit leather
- Larabars
- Kind bars
- Squeezy applesauce / unsweetened applesauce cups – Keep a container of cinnamon in your workspace.
- Crackers
- Popcorn – I love the Safe & Fair chocolate drizzled kettle corn.
- Rice rollers
- Rice cakes
- Fruit cups (juice – not heavy syrup)
- Granola – Be careful that it’s not full of sugary goodness. Make your own.
- Freeze dried fruit
- 90 second rice packets
She also suggested I keep shelf-stable fruit and veggies in my classroom. Ideas are apples, oranges, mini peppers, and carrots.
If I have the basics in my room, I can just grab supplemental items in the morning. It makes it easier for me to get going in the morning.
Here are some of the basics I can grab in the morning.
- Pb3 packets
- Hard boiled eggs
- Hummus
- Cheese Sticks
- Yogurt
Here is a previous post about lunch ideas.
Happy eating,
Traci
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Chicken Wings in the Air Fryer (GF, DF, W30)
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I love chicken wings. If you were to ask me what my comfort food is currently, I would tell you chicken wings without a doubt. Getting them at a restaurant is often expensive, so it’s more economical to make them at home coated with your favorite seasoning and covered with your favorite barbecue sauce.
My favorite seasoning is from a local shop. Rosebuds is located at the 2nd Street Market, a local farmer’s market/ artisan shop. My seasoning is the Campfire Rub which reminds me of cooking over an actual campfire. Yum!
I just get a bottle of honey barbecue sauce from Aldi. Youngest and I just like a basic barbecue sauce. I also like a Carolina type of barbecue sauce.
I’m not good at explaining how to cut up the chicken wings. I know I’m not the best at it. So I did what I do best, I googled how to cut up the chicken wings properly. Click here for the directions and then return to my blog for the recipe.
What to Serve with the chicken wings
Salad (greens, veggie or fruit, topping) with a dressing
Cooked frozen or canned veggies
Chips, French fries, or Tater Tots – Our favorite is the seasoned Tater Tots from Alexa foods.
Celery or carrots with ranch or bleu cheese – Classic choice
Similiar Recipes
Chicken Wings
Stars of the recipe
- 1 – 1 lb. chicken wings split
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. your favorite spice
Directions
- Preheat your Air Fryer to 425 degrees.
- Combine the split chicken wings, olive oil, and spices. In a sealed container or gallon sized bag.
- Shake to distribute the spices and olive oil onto the chicken wings.
- Put into the Air Fryer in a single layer.
- Cook for 15 minutes or until the internal temperature is 165 degrees.
- Enjoy with your favorite barbecue sauce.
Notes:
Here is the link to how to split your chicken wings.
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Philly Cheese Steak
I left this blog back in November. It had been a month and a half after my mom passed away. Since then, we’ve had quarantine and my mom’s estate is out of probate. Yeah!
Right before the quarantine, Hubby and I had decided to get new appliances. That was put on pause until stores were allowed to deliver the appliances. (No way we could have done it ourselves.)
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BBQ Tofu – A Vegetarian Memorial Day Recipe (GF, V, DF)
As we are getting ready for Memorial Day, it is tough being a vegetarian when the holiday focuses on eating grilled meat. Or is it really that tough?
Today I’m bringing you a quick and easy recipe for Barbecue Tofu. You can enjoy the tastes of barbecue while staying plant based. Win-Win.
Here is what you need:
- Pressed, firm tofu – Since I’m new to cooking tofu, here is the method of how to press tofu.
- Extra Virgin Olive Oil or Avocado Oil
- Salt and Pepper
- Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub
- Your Favorite BBQ sauce
BBQ Tofu
Ingredients
Directions
My favorite BBQ sauce is Carolina Gold. Yum!
Have a bemagical day,
Traci
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Roasted Veggie Meal Prep with Tahini Dressing
If I don’t prep my lunches, then I don’t eat well. My body is not nourished because I’m not eating anything that is good for me.
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Cashew Cream (GF, V, DF, W30, Vegan)
Cashew Cream
Ingredients
- 1 c. raw cashews
- 3/4 c. filtered water
- salt, to taste
Directions
- Soak the cashews for 2 hours. (Place the cashews in a bowl and then cover with water.)
- Drain.
- Add the cashews, filtered water, and salt to a blender.
- Blend until smooth.
- Store in the fridge. Use within 4 to 5 days.
Happy eating,
Traci
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Pickled Red Onions (GF, V, DF, W30)
Pickled Red Onions
Ingredients
- 1 & 1/2 c. thinly sliced red onion
- 3 Tbsp. white sugar (omit if Whole30)
- 1 & 1/2 Tbsp. salt
- 1/2 tsp. peppercorns
- 1 c. white vinegar
Directions
- Thinly slice the red onion. Place in glass mixing bowl.
- Combine the sugar, salt, peppercorns in a small sauce pot.
- Add the vinegar and stir until the sugar and salt are dissolved.
- Put the a lid on the pot. Bring the vinegar mixture to boil over high heat.
- Once the mixture has boiled, pour the vinegar over the onion. Make sure the onion is submerged.
- Allow the mixture to cool to room temperature.
- Place in a mason jar and then store in the fridge for 3 to 4 weeks.
Happy eating,
Traci
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Egg Salad (GF, V, DF, W30)
Egg Salad
Ingredients
- 8 hard boiled eggs, peeled and diced into small pieces (pressure cooker, oven)
- 2 Tbsp. mustard
- 1/4 c. mayo
- 2 tsp. paprika
- 1/4 c. chopped sweet pickles plus 1 Tbsp. pickle juice, optional
Directions
- Combine the eggs, mustard, mayo, paprika, and pickles, if using the pickles.
- Allow flavors to marinade for about 1/2 hour.
- Enjoy with crackers, on bread, or on a lettuce leaf.
- Use within 3 to 5 days.
Happy eating,
Traci
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Fruity Chicken Salad
I’ve had this recipe in my files but haven’t shared it with you. If you make the crockpot chicken or buy a rotisserie chicken, you can use the leftover chicken to make this delicious chicken salad.
When I made this chicken salad, I shared some with my mother-in-law. She also loved this chicken salad. She especially loved the addition of the dried cherries.
It’s good on a bun or eaten with crackers. It would also be good just to eat with a fork.
Fruity Chicken Salad
Adapted from Add a Pinch
Stars of the recipe:
- 1 pound or 2 c. cooked chicken chopped or shredded
- 1 c. chopped celery
- 1 c. red grapes, halved or quartered depending on the size of the grapes
- 1/2 c. dried cherries or cranberries
- 1/2 c. chopped pecan pieces
- 1 c. mayo (I use an olive oil-based mayo.)
- salt and pepper, to taste
Steps:
- Add all the ingredients to a large bowl.
- Mix to combine.
- Enjoy with crackers or on a bun!.
Happy eating,
Traci
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