5 Awesome Lunches
I am learning how to prep my meals for the week. I am having the problems with meal selections. So most of my meal prep time is devoted to making a menu. This post is featuring my favorite lunches.
1.
Trader Joe's Veggie Burgers
Cooked Tri Color Quinoa (Tri Blend Quinoa, Water), Red Peppers, Cooked
Black Beans (Black Beans, Water), Bread Crumbs (Wheat Flour, Sugar,
Yeast, Salt), Expeller Pressed Canola Oil, Roasted Corn, Onions, Potato
Flakes, Arrowroot, Tomatoes, Olive Oil, Jalapeño Peppers, Tomato Paste,
Egg White Powder, Roasted Garlic, White Vinegar, Salt, Cilantro, Chili
Powder (Chili Pepper, Salt, Garlic, Cumin, Spices), Onion Powder,
Coriander, Black Pepper, Garlic Powder, Chipotle Powder, Lime Juice
Powder. CONTAINS WHEAT, EGG.
On whole wheat toasted bread, I put alfalfa sprouts, slice tomato and avocado. You have an option if you want to add mayo, but for me mayo is gross. I love mustard and olive oil and vinegar.
2.
Salad Mix
Baby lettuces (baby green romaine lettuce and red romaine lettuce, tango
lettuce, baby green oak lettuce and red oak lettuce, lolla rosa, baby
green leaf lettuce and red leaf lettuce, baby green butter lettuce and
red butter lettuce), baby greens (red swiss chard, mizuna, tatsoi, baby
spinach, arugula), frisee and raddichio. Ingredients may vary.
I am not a vegetarian, but lately my favorite lunches is on the no meat side of the food pyramid. I love Dole's Spring Mix. I add my own flavor to spice it up. I make my own cayenne pepper salad dressing. Olive oil, red wine vinegar, garlic, salt and pepper mixed. In a bowl mix all the ingredients together. Crush and finely chopped the garlic and toss it in with a teaspoon of cayenne pepper. If you don't like it as spicy as me you can always cut back on the cayenne. Spring mix add black beans, olives, broccoli, carrot and cherry tomatoes. Extra ingredients is optional, its all about the dressing...yum!
3.
Chinese Beef and Vegetables
La Choy® Asian sauces are the cornerstone of every Asian meal. All our
sauces are gluten-free, and our regular soy sauce beats Kikkoman® in a
national taste test!* A dash of stir-fry sauce here, a half cup of
teriyaki marinade there; it's never been easier to prepare quick and
delicious dishes for your family.
1 pound beef (flank or top sirloin steak), thinly sliced1/2 large red onion, chopped
1/2 cup fresh mushrooms, washed and thinly sliced
1 bunch of broccoli
1 clove garlic, crushed and chopped
1 piece ginger, sliced
2 carrots sliced
I am not the greatest cook, nor do I own a wok but this meal comes out the same every time I cook it.
Pretty much throw beef in first until browned, then all the veggies. If you are a chef and don't like the way I prepare it, tough luck!
4.
Curry Chicken
Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground chile peppers. Makes about 3/4 cup.
3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
1 cup of green beans
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry powder
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the When the oil is hot, add the onion. until the onion is softened and translucent. Add the curry powder and stir-fry until fragrant. (add a small amount of water to form a paste). Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry. Add the vegetables and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked. Taste the curried chicken and adjust the seasoning if desired.
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry powder
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the When the oil is hot, add the onion. until the onion is softened and translucent. Add the curry powder and stir-fry until fragrant. (add a small amount of water to form a paste). Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry. Add the vegetables and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked. Taste the curried chicken and adjust the seasoning if desired.
I hope you enjoy these meals as much as I did.
Luna
