When is dinner actually lunch and when is dinner actually supper?
Dinner is the chief meal of the day, eaten in the evening or at midday. Supper is a light evening meal when dinner is taken at midday. Lunch is a meal eaten at midday; the regular midday meal between breakfast and dinner. Sounds pretty straight forward.
This afternoon my student’s brain was going off to do 3 3/4 hours of an English final. Last high school English final ever! He was just a tad excited at the prospect of being able to say ‘Done!’.
With an unexplained energy burst on a morning that had a thickness of humidity that might send you for a nap, I decided that the student brain was going to have dinner for lunch.
Sizing up the leftover chicken from the roast on the weekend, my plan went right to Mexican. Chicken Enchiladas, Mexican Rice, Refried Beans and Mexican Salad.
The brain went to school primed with protein, carbs, dairy and vegetables. All reports are positive and a suggestion that he even found a level of creativity that allowed him to sprinkle in a little bit of wit and humour. Clearly firing on all cylinders!
What are you making for your student’s brain this week as they work their way through finals?
1/2 lb cooked and shredded chicken
3/4 cups chopped onions
1 cup Monterey Jack cheese, shredded
10 oz salsa
1/2 cups water
6 or 8 6-inch flour tortillas
Combine the chicken, onion and half the shredded cheese in a medium bowl. Set aside.
Combine the salsa and water in a skillet.. Heat to boiling. Dip a tortilla into the sauce. When the tortilla is limp, remove it to a platter, letting the excess sauce drain back into the skillet.
Spoon a generous 1/4 cup of chicken-cheese filling across the diameter of the tortilla.
Roll up the tortilla and set it seam side down in a baking pan or shallow casserole. Repeat this procedure with the remaining tortillas, one by one, arranging them in a pan in a single layer.
Pour the remaining sauce over the rolled tortillas. Sprinkle the remaining cheese over them.Cover the pan or casserole with foil.
Bake in a preheated 350ºF oven for 15 minutes. Remove the foil. Bake 5 minutes or until heated through and lightly browned.
ARROZ MEXICANO (MEXICAN RICE)
Modified from the cookbook Fajita Fiesta
2 cups long-grain rice
14 oz tomato sauce
3 1/2 cups water
2 cloves of minced garlic
1 tsp salt
1 tsp pepper
1 dash cumin
1/2 onion chopped
1/2 bell pepper
1 jalapeno pepper
1/4 cups cooking oil
In a skillet brown rice thoroughly in cooking oil. When rice is brown, mix in bell pepper, onion jalapeno, minced garlic. Sauté well. Add water, tomato sauce and spices.
Let rice come to a boil; cover and simmer at a moderate temperature for about 15 to 20 minutes or until water is gone.
romaine lettuce, shredded thinly
The dressing is made with olive oil, lime juice, balsamic vinegar, sugar, salt, pepper.