When packing a lunch ends up meaning that you eat the same sandwich day after day, the little oasis of time away from your work or school in the middle of a busy stretch can become a bit bleak. These recipes are easy to reheat or pack and offer a great range of different flavors to keep your tongue from getting bored.
Posts By: guidingstars
When you use the strategy of making a big meal to reheat throughout the week for leftovers, you want to choose meals whose flavors continue to develop as they sit in the fridge. Hearty, complex dishes like soups and chilis are perfect candidates. This pork chili is leaner than many beef varieties and doesn’t compromise on flavor: every lunch this week can be a little better than the last!
One of our favorite kitchen hacks is putting the slow cooker to work on the weekends to make a big meal that can then be used for versatile leftovers all through the week. Use this recipe to get yourself set with chicken to make sandwiches or top salads with–the simple and wonderful flavors will work in any number of chicken dishes.
Just kidding. We love sandwiches. Whole grain bread stuffed with lean protein, piled with crunchy veggies and garnished with a little heart-healthy fat? Yes, please. Even so…they get a little tired if you eat nothing else day in and day out for lunch. That’s why we’ve been on the lookout for fresh lunch ideas that will knock your sensible business shoes right off. First up: lightly spicy, pert and perky, filling and nutritious Lemon Dal that you’ll want to eat every week. Which you can. Freeze in individual portions for a dose of lentil goodness anytime with no labor down.
Many of our favorite summertime hangout spots come equipped with those little charcoal grills or firepits. Or maybe your favorite place to cook a meal is over your gas grill on the patio or up to camp. No matter where your wild cookout spot is, good nutrition and easy food prep can seem tough to come by, so we’ve put together some recipes and tips to make life easier.
Tinfoil is a grill cook’s best friend. Once again, this more complicated recipe is a snap to make at the beach or campground if you do your homework. Make the filling and stuff the peppers at home, wrap your halves in tinfoil, and stack them in a plastic container for easy transportation in the cooler. Toss onto the grill until tender and pop onto paper plates to serve.
Scientific Advisor and Dietitian Kit Broihier speaks with Maine’s WCSH6 about some refreshing ways to shake up your salad this summer.