I'm going to try a new "segment" on the blog. To help me stay motivated to prepare my lunches ahead of time. Because let's be honest, when I actually take the time to prepare, I typically feel great that week. Less stressed. And I feel wayyyyy healthier. And lastly, way less tempted to go down to our building's restaurant and get their holy chicken tender wrap with grippos. Oh man.
I researched proper lunch containers for a long time and I've found the holy grail. They're heavy duty plastic, everything safe, and they have 3 compartments that come out for easy packing and cleaning.
And this is so not sponsored. I'm still new to the game and no one cares about little old me as far as sponsoring goes. I truly just love these lunch containers.
I wanted to show you what I've been eating for lunch lately. Hopefully it will give you some ideas for your own lunch! And, it's so damn cute. PRIORITIEEESSS.
I'll give you some basic instructions of some of the dishes in this week's "segment" so you can also make them! For example, quiche. Quiche is my jam and so easy to make ahead of time. As well as hawaiian chicken. Crockpot anyone? Yes please. Keep the fridge stocked up with fruits and veggies, a big bowl of grains of some kind, and you've got yourself an easy place to start. So let's get packing!
Okay. For the hawaiian chicken, you will need about 10 chicken tenderloins. 1 cup of low sodium soy sauce, 1 cup low or no sugar ketchup, 1/2 cup of Splenda brown sugar, 1/2 cup pineapple juice, 1/2 cup low sodium chicken broth, 2 tsp of freshly minced ginger, 2 garlic cloves, minced, and 1/2 tablespoon of chili powder. Mix it all together in your crock pot on high for 2 hours, or until there is no more pink left in the center of the chicken. Garnish with green onions and pineapple.
Now the quiche. My favorite! You will need 1 pie crust (such as pillsbury, kroger brand, whatever you like), 4 eggs, 3/4 cup of almond milk, 1/2 cup of fat free sour cream, large handful of fresh spinach, 1 pound of breakfast (sage, mild or spicy) sausage and 1 cup of mozzarella cheese, divided. Pre-heat oven to 375 degrees. Melt a tablespoon of butter into the quiche or pie baking dish and spread it around. Whisk together the eggs, sour cream, milk, spinach and 1/2 cup of mozzarella. Lay pie crust out on the baking dish. Stick in the oven for about 5-7 minutes alone to ensure you won't have a soggy crust. Take it out and fill the crust with your egg mixture. Brown and crumble the sausage. Drain the grease. Add in on top of the egg mixture in the crust. Pop in the oven for 35 minutes. After 35 minutes, open it up and add the other 1/2 cup of mozzarella. Cook another 10 minutes, or until the middle is set and the cheese has melted. Voila!
Two perfect meals to eat on for lunch for the week. Like I said, cut up some fruit or veggies, and you're good to go!
Other ideas include the buffalo chicken wrap that was so easy, it's almost a waste of time to tell you how. But of course I will! We buy Mission Carb Master tortillas. Shred up some rotisserie chicken and douse it in hot sauce. Load the wrap up with the chicken, shredded lettuce, some stinky cheese, and light ranch. Yum!
Hope this helps you get some ideas! I'm always excited to eat my lunch when I pack these bad boys.
Be back next week with more lunch ideas! Enjoy your week the rest of your week and weekend!
*Again, not sponsored, but if you would like to order the lunchbox, there is a link to the right of the page that will lead you to the exact spot to order the ones I did from Amazon. You get three! Best deal ever! So not only are you getting the coolest spill proof, bento style lunchbox, you're also helping me out!