When it comes to bringing lunches to work, most of us will bring a salad 5 days a week. But doesn't it get boring after so much time?
Why not prep some fun meals that you can use throughout the week, where they can all be prepared either the night before or at the start of the week. It'll basically be ready in the fridge and all you have to do is grab it and go in the morning, yet it's pretty gourmet.
Here are 4 lunch idea recipes that are easy to bring to work.
Chicken Lettuce Wraps
Makes 4 servings
Ingredients
1 tablespoon oil
1 pound ground chicken
3 cloves garlic minced
2 teaspoons ginger grated
1 teaspoon sesame oil
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon sriracha
sesame seeds for garnish
1 head bib or butter lettuce
Instructions
Heat oil in a large skillet. Add chicken and cook until browned and no longer pink. Drain excess fat.
While the chicken is cooking combine sesame oil, hoisin sauce, rice wine vinegar and sriracha in a small bowl, set aside.
Add the garlic and ginger to the skillet with the chicken and cook for 1-2 minutes.
Stir in the sauce and simmer until thickened 2-3 minutes.
Spoon several tablespoons of the chicken mixture into the lettuce cups.
If not eating immediately, refrigerate meat in fridge. When packing for lunch, do not put meat on lettuce until ready to eat. Better to warm up meat before eating if possible.
Source: Chef Savvy
Freezer Prep Breakfast Burritos
Makes 8 servings
Ingredients
olive oil, to taste
½ small white onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup cremini mushroom(75 g), sliced
kosher salt, to taste
1 cup kale(70 g), roughly chopped
8 large eggs
⅓ cup whole milk(85 g)
pepper, to taste
8 whole wheat tortillas
16 oz pinto bean(455 g)
¼ cup shredded cheddar cheese(25 g)
¼ cup shredded monterey jack cheese(25 g)
salsa, for serving
Instructions
Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
Source: Tasty
Lemon Herb Mediterranean Pasta Salad
Makes 10 servings
Ingredients
Salad
350g of short pasta
4 cups romain lettuce
1 large cucumber, diced
1 avocado, chopped
1/2 large red pepper, cut into thin strips
250g of cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup putted kalamata olives, sliced
5-6 tablespoons crumbled feta
Dressing
1/3 cup olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons finely chopped fresh parsley
2 teaspoons garlic , minced
2 teaspoons dried oregano , minced
1 teaspoon dried basil
1/2 teaspoon salt
Cracked pepper , to taste
Instructions
Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
Keep in refrigerator if not serving right away.
Source: Cafe Delites
Classis Egg Salad Sandwich
Makes 4 servings
Ingredients
6 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon dill
Salt and pepper to taste
Instructions
Fill medium bowl with ice and then water, set aside.
Boil a pot of water and add in eggs once boiling. Boil for 7 minutes.
Put eggs into ice water to sit for a few minutes.
Peel eggs and add to a medium bowl, chop eggs to desired dice.
Add remaining ingredients and stir to combine well.
Spread egg mixture over slice of bread and make a sandwich.