Archive for the ‘Lunch’ Category

We added a bunch of stuff to a strawberry arugula salad recipe from Rachel Ray and came up with this.  These amounts made 3 large and 6 medium salads, stacked in gladlocks in the order listed to minimize mushification.

1 jar mandarin oranges
3 pints of blueberries
2 containers of strawberries
1.5 cups quinoa
4 large chicken breasts
2 cups feta cheese
Walnuts, (like, 5 handfuls?) toasted (350 for 10 minutes)
2 lbs arugula

Shallot vinaigrette:
4 shallots, chopped fine
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup honey
Salt and pepper


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In bottom of gladlock, layer:
Diced tomatos (let sit in strainer first to get rid of excess liquid)
Black beans
Optional avocado
BBQ Chicken
Lots of romaine
Small ziplocks on the side with tortilla strips for crunch
Serve with dressing of your choosing.  We used BBQ ranch.

For nine salads, (3 big, 6 medium) we used 4 tomatoes, 2 small bags of corn, 2 cans of black beans, 6 small pieces of chicken and 4 heads of romaine.

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Red, yellow and orange peppers, (1 ea), sliced
Grilled chicken
Hummus (we used Steve’s from the deli case at Meijer)
Garlic spread (we used Steve’s from the deli case at Meijer)
1 sliced red onion, pickled (see post on how to pickle)
(These amounts made 9 wraps, with garlic left over).

In divided tupperware, put a plop of hummus and garlic in the small side and some chopped chicken, peppers and pickled red onions on the other.  Fold up a tortilla on top and tah-dah.  (Some assembly required before eating, but it keeps the tortilla from getting mushy).

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This is a large recipe — this much chicken salad gave us about 10 lunches worth, 3 of which were larger, dad-sized portions.


6 small chicken breasts, grilled and chopped
1/2 cup craisins
6 slices bacon, crumbled
2 avocados, diced
1/5 cups grapes, halved
1 red onion
1/2 cup whole milk greek yogurt
1 lemon worth of lemon juice
1.5 TBS honey
1 tsp Pepper

Combine all the stuff in a (really) big bowl. Pack for lunch with tortillas, crackers, lettuce wraps, or chopped veggies.


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Sunday Lunch Prep

Each Sunday, we pre-make a set of lunches for the week and store them in gladlocks. Below are the bowls we’ve made so far. All of them have kept well throughout the week. We layer the ingredients to keep anything from getting smushy, and keep the dressings or any particularly-wet ingredients in a separate container. I always put the quinoa at the bottom because it won’t get soggy, and stuff the spinach/lettuce/kale at the top to fill whatever space is left. I haven’t included quantities because a) we don’t measure and b) it’s really up to your own preference!

Greek Salads
a. Quinoa (approx. ½ cup prepared per salad), after cooling
b. Sliced English cucumbers
c. Cherry tomatoes sliced in half
d. Diced red onion
e. Banana peppers
f. *beets
g. *olives
h. Feta cheese
i. Spinach
j. Dressing: Pink Greek: https://letsgettogetherandeat.wordpress.com/2016/08/25/pink-greek-salad-dressing/

Olympic Salads
a. Red Quinoa
b. Sliced red onion
c. Sliced avocado
d. Grilled chicken
e. Spinach
f. ½ orange, diced (in a separate container)
g. Dressing: Avocado dressing https://letsgettogetherandeat.wordpress.com/2016/08/24/olympic-salad/

3. Burrito Bowls
a. Quinoa
b. Black beans
c. Corn
d. Diced tomato
e. Jalapeno
f. Avocado
g. Grilled chicken
h. Dressing: Salsa

4. Shrimp Fajita with Roasted Veggies
a. Quinoa
b. Shrimp, oven-roasted with olive oil and seafood blackening rub
c. Red, yellow, orange peppers, onions and garlic oven-roasted with olive oil, Cajun seasoning, garlic salt, shallot pepper
d. Sliced avocado
e. Red cabbage/jalapeno slaw (dressing = mayo, lime juice, garlic, jalapenos, a little sugar)

5. Michigan bowl
a. Quinoa
b. ½ apple chopped, soaked in water with 1-2 tbs lemon first (prevents browning)
c. Toasted walnuts
d. Craisins
e. Crumbled goat cheese or bleu cheese
f. Spinach
g. Dressing: Homemade balsamic vinaigrette http://allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/

6. Kale Veggie Bowls
a. Quinoa
b. Chopped colored peppers
c. Chopped cucumber
d. Cherry tomatos sliced in half
e. Kale, pulled off stems and chopped
f. Dressing: Jalapeno vinaigrette: http://barefeetinthekitchen.com/jalapeno-vinaigrette-recipe/

7. Taco Salad
a. Ground beef, prepared as for tacos
b. Sliced tomatos
c. Diced Onion
d. Corn
e. Black beans
f. Jalapenos
g. Lettuce
h. Queso fresco (or cheese of your choosing) crumbled on top
i. Dressing: Salsa mixed with a little bit of ranch

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Olympic Salad


1 cup plain greek yogurt
2 avocados
4 cloves minced garlic
1/4 cup cilantro
1/3 cup lime juice
1/3 cup lemon juice
1 cup olive oil
1 cup water
1/2 tsp kosher salt

Put it all in the food processor. Process.

Salad ingredients:
Sliced avocado
Red quinoa (cooked)
Navel orange, chopped
Red onion

Put it all in a bowl. Toss.

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Hot Dog Chili

1 pound ground beef
1/3 cup beef broth or water
1/2 (10 ounce) can tomato sauce
1/2 cup ketchup
2 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar

1/2 teaspoon onion powder
1 dash Worcestershire sauce
Add Garlic powder and paprika if desired
1. Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.

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