Annie’s. Ramen. PB&J. Leftovers.

On Saturdays and Sundays, when anyone in the family asks, “What’s for lunch?” I answer either Annie’s, ramen, PB&J, or leftovers. I think the answer range has been the same for half a decade.

If that’s not a rut, I don’t know what is.

It’s not that our standard lunch choices are so awful, but they are just so, so predictable. Every once in a while there will be leftovers that are worth it (Day after Thanksgiving sandwich anyone?), and I do know how to perk up ramen to make it something other than cheap, salty noodles, but generally, lunch is the most uninspired meal of the day. It’s something to get through. It’s necessary, and not much else.

I’ve been scouring my cookbooks for recipes that will inspire me, inspire a new set of staples on the weekly grocery list, are easy to memorize and fast to make. So far, I’m coming up thin. I need things that will be eaten by kids and adults alike without having to resort to the freezer case. There’s a recipe for sesame noodles that looks promising with some variations, but not definite. I’ll try it.

A friend suggested I could be inspired by bento boxes, but after a little research, I felt totally inadequate as a parent. Perfectly balanced little meals decorated to look like Hello, Kitty? Cute to be sure, but way, way too much time for what I am facing.

A Google search on “lunch rut” reveals I am not alone. But is also reveals numerous websites devoted to lunch. There are some wonderful recipes out there; a caprese sandwich sounds delightful to me and my husband (especially with the garden we are putting in), but the boys think they don’t like tomatoes so they won’t touch it.

So I don’t know what I’m going to do. After a mostly fruitless search, Annie’s, ramen, PB&J, or leftovers doesn’t sound so bad, really. I’ll keep looking. Meanwhile, there’s always yogurt and cereal.

Pumped Up Ramen

1 package of ramen soup, your choice of flavors
2 eggs, scrambled
¼ cup mixed frozen vegetables
¼ cup cooked, shredded chicken
chopped scallions

Begin cooking the noodles according the package instructions. About a minute into boiling, add the vegetables and chicken. Allow the soup to return to a boil, let it cook for a minute, then stir in the seasoning packed (I only use half). Finally, stirring continuously, pour in the scrambled eggs. Bring the soup back to a boil, then serve immediately garnished with scallions.

Sesame Noodles

2 garlic cloves, minced
2 tbsp Chinese sesame paste
1 tbsp dark sesame oil
3 tbsp tamari soy sauce
2 tbsp rice wine
1 1/2 tbsp rice vinegar
1 tbsp honey
1/2 tsp chili paste (optional)
1 tsp five-spice powder
1 scallion, chopped
chopped peanuts
mung bean sprouts (optional)
2 tbsp fresh cilantro, chopped (optional)
8 oz long pasta or soba noodles

Cook the pasta/noodles until al dente. Meanwhile, combine garlic, sesame paste, sesame oil, tamari, rice wine, rice vinegar, honey, chili paste and five spice powder in a blender and puree until smooth.

When the pasta is cooked and drained, toss the pasta with the sauce, then top with scallions, peanuts, and bean sprouts. Serve immediately.

Caprese Sandwich

½ loaf of crusty French bread
olive oil
1 or 2 large tomatoes, sliced thin
fresh basil leaves, chiffonnade
fresh mozzarella slices

Slice the bread lengthwise in half. Brush each side with olive oil. Layer mozzarella, tomatoes, and basil chiffonade, then slice the bread into single portions and serve.

PointsandPrizes.com Keyword: FROZEN worth 50 points good through 05/04/08.
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