Simplifying Weekday Lunches {+ Recipes}
I've recently learned a trick to simplify weekday lunches -- and it includes these containers and a no-brainer, using leftovers. My norm for a long time has been to skip breakfast altogether, and when lunch comes around, due to time constraints, I end up snacking on too many different things or not eating healthy at all. But in an effort to revive my healthy eating habits, I had to find a way to make weekday lunches simple and effortless. And what better way to do that then to eat leftovers for lunch. Not a genius concept in any way, right?
I was recently introduced to these Reynolds™ Disposable Heat & Eat containers and they have been life-changing. Why? Because they limit my portion size, they are perfect for packing to-go lunches {even taking on picnics}, a great alternative to plastic, made with plant fibers, perfect for the microwave, no need for clean up, and they can be recycled. Find a $1.oo off coupon here and here. You can find these awesome Reynolds™ Disposable Heat & Eat Containers at your local Walmart store in the food storage aisle.
One of my favorite weekday lunches are burrito bowls. They are easy and quick to assemble ahead of time {on weekends or the night before}, and the flavor never disappoints. If you have any meat leftover from the weekend or from dinner, just add some to the bowl or keep them vegetarian. I like using cauliflower rice instead of regular rice, but quinoa also works. My favorite ingredients include: Trader Joe's frozen cauliflower rice, black beans, corn, avocado, cilantro, onion, chicken or steak, and salsa.
I like labeling the containers with the name and/or date so that the hubby knows what's in there. He can just grab and go to work.
Another great meal that easily makes a delicious and healthy lunch is this Panko-Crusted Salmon and Lentil Arugula Salad. See the recipe below. For more recipe ideas, check out this post.
Ina Garten's Panko-Crusted Salmon2/3 cup panko (Japanese dried bread flakes)2 tablespoons minced fresh parsley1 teaspoon grated lemon zestKosher salt and freshly ground black pepper2 tablespoons good olive oil4 (6- to 8-ounce) salmon fillets, skin on2 tablespoons Dijon mustard2 tablespoons vegetable oilLemon wedges, for serving1. Preheat the oven to 425 degrees.2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.Real Simple's Lentil Arugula Salad1 cup green lentils, rinsedkosher salt and black pepper2 tablespoons red wine vinegar2 teaspoons Dijon mustard1/4 red onion, chopped1/2cup chopped fresh flat-leaf parsley2 tablespoons of olive oil1 bunch arugula, torn (about 4 cups)1 lemon, cut into wedges1. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.2. In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.3. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.